Shelly's Recipe

SHRIMP AND RICE PILAF

Category: Fish and Seafood

2 tbsp butter
1 cup uncooked long-grain white rice
1 medium onion, chopped
1 clove garlic, minced
1 (13 3/4 oz) can chicken plus enough water to measure 21/2 cups
8 oz EACH peeled and deveined shrimp and sea scallops, halved
1 (10 oz) pkg frozen peas, partially thawed
1/2 tsp salt
Pepper, to taste

In large skillet, melt butter. Add rice, onion and garlic. Cook about 3 minutes until onion is translucent, stirring often. Pour in broth mixture; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add seafood and peas. Simmer, covered, 5 minutes longer or until scallops are opaque, shrimp turn pink and peas are heated. Season to taste.