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6 servings
Ingredients:
2 1/2 cups chicken broth1/2 cup uncooked long grain rice2 teaspoons chili powder2 garlic cloves, minced1 (14.5 ounce) can diced tomatoes, undrained3/4 cup julienned green bell pepper3/4 cup julienned sweet red or yellow pepper1/2 cup thinly sliced onion8 ounces orange roughy or red snapper fillets, cut into 1-inch pieces4 ounces uncooked medium shrimp, peeled and deveined3/4 cup orange juice concentrate
Instructions:
In a saucepan, bring broth to a boil.Add the rice, chili powder and garlic; return to a boil.Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.Add the tomatoes, peppers and onion.Cover and cook over medium heat until vegetables are tender.Add fish, shrimp and orange juice concentrate.Cover and simmer for 2-4 minutes or until the fish flakes easily with a fork and the shrimp turn pink.
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