Ingredients Jump to Instructions ↓

  1. 3 tsp olive oil

  2. 6 oz skinless boneless chicken breast, cut into 3/4-in cubes

  3. 6 oz sea scallop s

  4. 6 oz medium shrimp , peeled and deveined

  5. 1/2 tsp salt

  6. 1 small onion , chopped

  7. 3 garlic cloves, minced

  8. 3 plum tomatoes, chopped

  9. 1 tsp ground cumin

  10. 1 c quick-cooking brown rice

  11. 1 (14 1/2-oz) can fat-free lower-sodium chicken broth

  12. 10 pimiento-stuffed olives, sliced

  13. 3/4 c frozen pea s

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken, scallops, and shrimp with the salt. Add the chicken to the skillet and cook, stirring occasionally, until browned and cooked through, 4-5 minutes; transfer to a medium bowl. Add the scallop sand shrimp to the skillet and cook, stirring occasionally, until cooked through, 3-4 minutes; transfer to the bowl with the chicken.

  2. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion and garlic; cook, stirring, until the onion softens, about 3 minutes. Stir in the tomatoes and cumin; cook, stirring occasionally, until the tomatoes wilt, about 2 minutes. Add the rice and cook, stirring, 30 seconds. Add the broth, olives, and peas; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and most of the liquid has been absorbed, 12-15 minutes.

  3. Stir in the chicken, scallops, and shrimp and heat through, about 2 minutes. Remove from the heat and let stand 2 minutes before serving.


Send feedback