Spanish Rice and Chicken, Shrimp, and Scallops

Name: Spanish Rice and Chicken, Shrimp, and Scallops
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish, European, Mediterranean
Ingredients: 3 teaspoons olive oil; 6 ounces chicken breasts,skinless, boneless, cut into 3/4-inch cubes; 6 ounces sea scallops; 6 ounces medium shrimp, peeled and deveined; 1/2 teaspoon salt; 1 small onion, chopped; 3 garlic cloves, minced; 3 plum tomatoes, chopped; 1 teaspoon ground cumin; 1 cup quick-cooking brown rice; 1 (14 1/2-ounce) can fat-free lower-sodium chicken broth; 10 pimento-stuffed olives, sliced; 3/4 cup frozen peas

3 steps

Prep:15minCook:35min

Serving size is 1 1/4 cups. 6 WW points. Tip: You can use 1 1/4 cups drained canned diced tomatoes in place of the plum tomatoes.

Updated at: Wed, 16 Aug 2023 16:15:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories325.3 kcal (16%)

Total Fat8.5 g (12%)

Carbs34.4 g (13%)

Sugars3.2 g (4%)

Protein27.1 g (54%)

Sodium883.5 mg (44%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 teaspoonsolive oil

6 ounceschicken breasts

skinless, boneless, cut into 3/4-inch cubes

6 ouncessea scallops

6 ouncesshrimp

medium, peeled and deveined

½ teaspoonsalt

1 teaspoonground cumin

1 cupquick-cooking brown rice

1 x 14.5 ouncecan fat-free lower-sodium chicken broth

10pimento-stuffed olives

sliced

¾ cupfrozen peas

Instructions

Step 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 scallops and shrimp to the skillet and cook, stirring occasionally, until cooked through, 3-4 minutes; transfer to the bowl with the chicken.

Step 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.

Step 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.