Seafood and Vegetables with Rice

 

1

package (8 oz) sliced fresh mushrooms (3 cups)

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

3

plum (Roma) tomatoes, cut into fourths, sliced (1 1/2 cups)

1/2

cup sliced drained roasted red bell peppers (from 7-oz jar)

1/2

lb uncooked peeled deveined small shrimp, thawed if frozen, tails peeled

1/2

lb cod fillets, cubed

6

oz bay scallops

1/2

cup white wine or chicken broth

1/2

teaspoon salt

1/4

to 1/2 teaspoon red pepper sauce

2

cups uncooked parboiled (instant) rice

1/4

cup chopped fresh cilantro

• 1 In 3-quart saucepan, heat mushrooms and broth to boiling. Stir in remaining ingredients except rice and cilantro. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until shrimp are pink and firm.
• 2 Meanwhile, cook rice as directed on package. Stir cilantro into seafood mixture. Serve in bowls over rice.