Spanish Scallops And Rice Recipes
SPANISH RICE
You'll find my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called "quick and easy" boxes. -Anne Yaeger, Washington, DC
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 217 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SCALLOPS & SHRIMP WITH YELLOW RICE
Bright, colorful and weeknight-simple, this seafood entree is special enough to serve company, too. Lillian Charves - New Bern, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.
Nutrition Facts : Calories 349 calories, Fat 5g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 646mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
SPANISH SCALLOPS AND RICE
Make and share this Spanish Scallops and Rice recipe from Food.com.
Provided by dicentra
Categories European
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat oil and butter together over medium heat until butter is melted.
- Add onion and peppers and cook, stirring, 3 minutes.
- Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
- Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
- Add scallops and cook until just opaque throughout, 3-5 minutes.
- Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.
Nutrition Facts : Calories 476, Fat 36.3, SaturatedFat 18.6, Cholesterol 134.3, Sodium 586.5, Carbohydrate 15.3, Fiber 2, Sugar 4, Protein 23.9
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