Vegetable and Seafood Rice Bowl

Description
Vegetable and Seafood Rice Bowl from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: About 10 minutes
 * Serves: 6

Ingredients

 * 1 x 14½ ounce can low sodium chicken broth
 * 8 ounces sliced mushrooms
 * 1½ cups plum tomatoes, coarsely chopped
 * ½ cup sliced roasted red bell peppers
 * ½ pound uncooked peeled and de-veined shrimp. Thaw if frozen.
 * ½ pound cod fillet, cubed
 * 6 ounces sea scallops, halved
 * ½ cup dry white wine
 * ½ teaspoon salt
 * ¼ teaspoon dried red pepper flakes
 * ¼ cup fresh cilantro, chopped
 * Cooked rice

Directions

 * 1) Bring broth to a boil then stir in mushrooms and cook for 2 minutes.
 * 2) Add remaining ingredients except for cilantro and rice.
 * 3) Reduce heat to medium-low and cook for about 7 minutes or until shrimp turns pink and tender.
 * 4) Serve over rice (optional) in bowls sprinkled with cilantro.

Tips

 * You can substitute chicken broth or water for the wine.
 * You can substitute your favorite pasta for the rice.