SEAFOOD AND VEGETABLES WITH RICE

Seafood and Vegetables with Rice image

You won't believe this succulent combo is low in fat! Plus, it's ready in just 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

1 package (8 oz) sliced fresh mushrooms (3 cups)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
3 plum (Roma) tomatoes, cut into fourths, sliced (1 1/2 cups)
1/2 cup sliced drained roasted red bell peppers (from 7-oz jar)
1/2 lb uncooked peeled deveined small shrimp, thawed if frozen, tails peeled
1/2 lb cod fillets, cubed
6 oz bay scallops
1/2 cup white wine or chicken broth
1/2 teaspoon salt
1/4 to 1/2 teaspoon red pepper sauce
2 cups uncooked parboiled (instant) rice
1/4 cup chopped fresh cilantro

Steps:

In 3-quart saucepan, heat mushrooms and broth to boiling. Stir in remaining ingredients except rice and cilantro. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until shrimp are pink and firm.
Meanwhile, cook rice as directed on package. Stir cilantro into seafood mixture. Serve in bowls over rice.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 80 mg, Fiber 2 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g, TransFat 0 g