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

1. In olive oil saute onions, pepper, carrots and garlic cloves. Add seafood except fillets and shrimp. Add rice, parsley and frozen peas.

2. 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.

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