Seafood Pilaf

• 1 tbsp olive oil
• 1 None pepper, seeded and chopped
• 1 None onion, chopped
• 1 clove garlic, crushed
• 1 1/2 cups long-grain rice
• 2 1/2 cups seafood stock
• 1 can (14 oz) diced tomatoes, drained
• 1/2 None lemon, juiced
• 1 lb assorted raw seafood, such as shrimp, squid, mussels and firm white fish
• 1/4 cup chopped basil
• None None Crusty bread and salad, to serve

1. Heat oil in a large saucepan on medium-high heat. Saute pepper, onion and garlic for 1-2 mins, until onion is tender.
2. Stir in rice, stock, tomatoes and lemon juice. Season to taste. Bring to a boil. Reduce heat to low; simmer, covered, for 10-15 mins, until rice is tender and stock has been almost absorbed.
3. Add seafood to pan. Cook, covered, for 5 mins. Fluff rice with a fork. Add basil. Serve with bread and salad.

olive oil, pepper, onion, clove garlic, longgrain rice, seafood stock, tomatoes, lemon, seafood, basil, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/34907 (may not work)