Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 cup finely chopped red bell pepper

  3. 2/3 cup finely chopped onion

  4. 1 tablespoon minced garlic

  5. 1/2 teaspoon ground turmeric

  6. 1/2 teaspoon paprika

  7. 2 teaspoons vegetable flavor bouillon granules

  8. 1/2 cups uncooked medium grain white rice

  9. 1 cup frozen artichoke hearts, thawed, halved

  10. 1 pound medium shrimp, peeled and deveined, cut lengthwise in half

  11. 1/2 pound sea scallops, cut into quarters

  12. 3/4 cup frozen baby lima beans, thawed

  13. 1/2 cup frozen sweet peas, thawed

Instructions Jump to Ingredients ↑

  1. Spray large heavy saucepan or Dutch oven with cooking spray; heat over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir 3 minutes or until vegetables are crisp-tender. Stir in turmeric and paprika.

  2. Stir 3-1/4 cups water and bouillon granules into saucepan; bring to a boil over high heat. Stir in rice and artichoke hearts. Cover; reduce heat to medium-low. Simmer 18 minutes , stirring occasionally.

  3. Stir shrimp, scallops, beans and peas into saucepan; cover. Simmer 5 minutes or until seafood is opaque and liquid is absorbed. Remove saucepan from heat. Let stand 5 minutes before serving.


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