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Enjoy this recipe from The Christmas Table .
Submitted by: Crystal Branstrom from Russell, PA
2-1/2 c. chicken broth
1/2 c. long-cooking rice, uncooked
2 t. chili powder
2 cloves garlic, minced
14-1/2 oz. can diced tomatoes, drained
2-1/4 c. green, red and yellow peppers, thinly sliced
1/2 c. onion, thinly sliced
1/2-lb. fillet orange roughy, cut into bite-size pieces
1/4 lb. frozen cooked medium shrimp, thawed
3/4 c. orange juice concentrate
In a saucepan over high heat, bring broth to a boil. Add rice, chili powder and garlic. Stir well; return to a boil. Reduce heat; cover and simmer for 15 to 20 minutes, until rice is tender. Add tomatoes, peppers and onion. Cover; cook over medium heat until vegetables are tender. Add fish, shrimp and orange juice. Cover; simmer over low heat for 2 to 4 minutes, until fish flakes easily with a fork and shrimp are heated through. Serves 4. | |
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In a saucepan over high heat, bring broth to a boil. Add rice, chili powder and garlic. Stir well; return to a boil. Reduce heat; cover and simmer for 15 to 20 minutes, until rice is tender. Add tomatoes, peppers and onion. Cover; cook over medium heat until vegetables are tender. Add fish, shrimp and orange juice. Cover; simmer over low heat for 2 to 4 minutes, until fish flakes easily with a fork and shrimp are heated through. Serves 4. |
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