Curried Seafood And Vegetables Over Rice

• 1 cup long-grain white rice
• 1/2 cup onion
• 1/2 cup sweet red pepper
• 1/2 cup carrot
• 1/2 cup celery
• 2 scallions, chopped
• 8 ounces cod fish fillets, cut into 1-inch cubes
• 4 ounces medium shrimp, peeled and deveined
• 2 tablespoons white wine
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon garlic
• 1/4 teaspoon curry powder
• 1/8 teaspoon salt

1. Cook the rice according to the package directions.
2. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, peppers, carrots, celery, and scallions. Cook, stirring, for 2 minutes, or until the vegetables are bright in color. Transfer to a medium bowl.
3. To the skillet, add the cod, shrimp, wine or apple juice, soy sauce, garlic, curry powder, and salt. Cover and cook, stirring frequently, for 4 to 6 minutes, or until the fish and shrimp are opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 cube and 1 shrimp.
4. Add the vegetables to the skillet. Toss to combine. Heat through. Serve over the rice.

longgrain white rice, onion, sweet red pepper, carrot, celery, scallions, cod fish, shrimp, white wine, soy sauce, garlic, curry powder, salt

Taken from www.food.com/recipe/curried-seafood-and-vegetables-over-rice-349779 (may not work)