Spanish Rice and Chicken, Shrimp, and Scallops

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.

Great

% Daily Values based on a 2,000 calorie diet

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.