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Submitted by: Pamela Berry from Huntington, IN
Originally shared on the web 03/18/2011

1 c. long-cooking rice, uncooked
2 c. water
1 onion, diced
14-1/2 oz. can diced tomatoes
3 cloves garlic, minced
1 t. salt
1 t. pepper
1/8 t. saffron
Optional: 1/4 t. cayenne pepper
1/2 lb. mild fish fillets, cut into 1-inch cubes
1/2 lb. scallops
1/2 lb. medium shrimp, peeled and cleaned
8-oz. pkg. frozen peas, thawed
Garnish: 1 lemon, quartered

Combine rice, water, onion, tomatoes, garlic and seasonings in a slow cooker; mix thoroughly. Cover and cook on high setting for 2 to 3 hours. Add fish, scallops, shrimp and peas; cover and cook on high for an additional hour. Serve with lemon wedges. Makes 4 servings.