Vegetable and Seafood Rice Bowl

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== Description ==
Vegetable and Seafood Rice Bowl from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Cook Time: About 10 minutes
* Serves: 6
== Ingredients ==
* 1 x 14½ ounce can low sodium chicken broth
* 8 ounces sliced mushrooms
* 1½ cups plum tomatoes, coarsely chopped
* ½ cup sliced roasted red bell peppers
* ½ pound uncooked peeled and de-veined shrimp. Thaw if frozen.
* ½ pound cod fillet, cubed
* 6 ounces sea scallops, halved
* ½ cup dry white wine
* ¼ teaspoon dried red pepper flakes
* ¼ cup fresh cilantro, chopped
* Cooked rice
== Directions ==
# Bring broth to a boil then stir in mushrooms and cook for 2 minutes.
# Add remaining ingredients except for cilantro and rice.
# Reduce heat to medium-low and cook for about 7 minutes or until shrimp turns pink and tender.
# Serve over rice (optional) in bowls sprinkled with cilantro.
== Tips ==
* You can substitute chicken broth or water for the wine.
* You can substitute your favorite pasta for the rice.
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Category:Cod Recipes
Category:Main Dish Seafood Recipes
Category:Red bell pepper Recipes
Category:Rice Recipes
Category:Scallops Recipes
Category:Shrimp Recipes
Category:Tomato Recipes