- 10 ounces peeled and deveined medium shrimp
- 10 ounces bay scallops
- 1½ cups long grain white rice
- 1 small red bell pepper, thinly sliced
- ½ cup chopped fresh Parsley
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt (optional)
- 3½ cups reduced-sodium, fat-free chicken broth
- 1 medium onion, cut into wedges
- 1 tablespoon plus 1 teaspoon minced garlic
- Place the shrimp and scallops in a bowl. Sprinkle with the paprika, turmeric, black pepper, and salt, if desired, and stir to coat.
- Place the broth in a 4-quart pot, and bring to a boil over high heat. Add the shrimp, scallops, onion, garlic, and rice, and stir to mix. Reduce the heat to low, cover, and simmer for 15 minutes.
- Add the bell pepper and parsley to the rice mixture, stir once, and continue to simmer covered for 5 to 7 additional minutes, or until the liquid has been absorbed and the rice is tender. Serve immediately.