Chilli Seafood Rice
Source of Recipe
australian women's weekly
List of Ingredients
2 teaspoons polyunsaturated or monounsaturated oil
1 small brown onion (80g), chopped finely
1 clove garlic, crushed
410g can no-added-salt tomatoes
1 small fresh red chilli, chopped finely
1/3 cup dry red wine (80ml)
1 cup cooked long grain rice
1 tablespoon finely chopped fresh parsley
1 small red capsicum (150g), chopped finely
1 small green capsicum (150g), chopped finely
375g white fish fillets, chopped coarsely
100g can crab meat, drained
125g scallops
Recipe
1.Heat oil in large saucepan; cook onion and garlic until soft.
2.Add undrained, crushed tomatoes, chilli and wine; bring to boil. Boil
for about 10 minutes or until sauce has thickened.
3.Stir in rice, add parsley, capsicum and seafood; gently stir over heat for about 10 minutes or until capsicum is soft and seafood tender.
Store: Recipe can be made a day ahead and refrigerated, covered.
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