Categories: Tex-Mex Recipes
Ingredients
- Olive oil to coat bottom of pan
- 1/2 cup chopped onion
- 1 red bell pepper, chopped
- 1/2 cup carrots, chopped
- 4 garlic cloves, chopped
- Seafood such as mussels, clams, lobster, fish fillets, shrimp
- 1 cup rice
- 2 Tbsp. parsley, chopped
- 1/4 cup frozen peas
- 3 cups water
- 1 envelope chicken bouillon
- Salt and pepper, to taste
Directions
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In olive oil saute onions, pepper, carrots and garlic cloves. Add seafood except fillets and shrimp. Add rice, parsley and frozen peas.
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In another pot boil 3 cups of water, chicken bouillon, salt and pepper to taste; pour over rice mixture, cover; cook on low heat for 15 to 20 minutes or until rice is almost soft. Add fillets and shrimp. cover and cook for 5 to 10 minutes more, then set aside for 15 minutes; serve.