Vegetable and Seafood Rice Bowl

Info
Cook Time: About 10 minutes

Serves: 6

Ingredients

 * 1 14.5 ounce can low sodium chicken broth


 * 8 ounces sliced mushrooms


 * 1-1/2 cups plum tomatoes, coarsely chopped


 * 1/2 cup sliced roasted red bell peppers


 * 1/2 pound uncooked peeled and deveined shrimp. Thaw if frozen.


 * 1/2 pound cod fillet, cubed


 * 6 ounces scallops, halved


 * 1/2 cup dry white wine


 * 1/2 teaspoon salt


 * 1/4 teaspoon dried red pepper flakes


 * 1/4 cup fresh cilantro, chopped


 * Cooked rice

Directions
1.Bring broth to a boil then stir in mushrooms and cook for 2 minutes. Add remaining ingredients except for cilantro and rice.

2.Reduce heat to medium-low and cook for about 7 minutes or until shrimp turns pink and tender.

3.Serve over rice (optional) in bowls sprinkled with cilantro.

Tips

 * For instructions on how to roast a pepper, see the first step of Red Pepper Dip.
 * You can substitute chicken broth or water for the wine.
 * You can substitute your favorite pasta for the rice.

Source

 * 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