Seafood and Vegetables with Rice

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

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Servings 6

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ingredients 12
Prep Time 25 min
Total Time 25 min

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

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Directions

1 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.
2 Meanwhile, cook rice as directed on package. Stir cilantro into seafood mixture. Serve in bowls over rice.