Serves: 4
Prep Time: 15 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American South , Southern
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1/2 | cup your favorite seafood (shrimp, calamari, scallops, etc.) |
| 1/2 | cup celery |
| 1/2 | cup white onions |
| 1/2 | cup red bell pepper |
| 1 | cup tomato chopped |
| 1 | Tbsp. lemon juice |
| 1 | tsp. garlic |
| 1 | tsp. fennel seeds |
| 1 | cup water |
| 1 | cup white wine |
| 1 | tsp. tomato paste |
| 1 | Tbsp. extra virgin olive oil |
| 1 | green jalapeño |
| 1 | Tbsp. creole or cajun seasoning |
Instructions
1. Prepare rice according to package directions
2. Heat 3-quart saucepan on medium-high and toast fennel seeds
3. Add olive oil. When heated, reduce to low and sauté celery, onion, bell pepper and jalapeño about 3 minutes
4. Add garlic and tomato paste. Heat for about 30 seconds.
5. Add wine, water, lemon juice and seasoning. Bring to a boil.
6. Add seafood. Reduce heat and simmer until seafood is cooked through
7. Add chopped tomatoes and remove from heat.
8. To serve, spoon over cooked rice in serving bowl.
