1 can (14.5 ounce size) chicken broth
2/3 cup quick cooking rice
1 package (10 ounce size) frozen corn
1 1/2 cup chunky salsa
1 pound skinned, mild flavored fish fillets, cut into 2 inch pieces
1/2 pound baby scallops
In a saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat and cover. Cook 5 minutes. Add the corn and salsa. Return to boiling.
Add the fish and scallops to saucepan. Cook covered 5 minutes or until fish is opaque and flakes.
2BsMom
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reviews & comments
November 23, 2013
I liked the idea of this recipe but it was a little on the fishy side. Maybe cooking the fish and scallops in a different pan first then adding them would be better. Maybe sauteeing them in butter until cooked and then just stir them in.
September 24, 2013
Used halibut and had leftover rice that I added in instead of cooking it. Used 1/4 pound sea scallops cut in quarters and 1/4 pound shrimp. Delish!