Citrus Seafood Stew

• 8 oz. fresh or frozen skinless red snapper fillets
• 4 oz. fresh or frozen medium shrimp, peeled and deveined
• 1 (14 1/2 oz.) can reduced sodium chicken or vegetable broth
• 1 (14 1/2 oz.) can reduced sodium stewed tomatoes
• 1/2 c. long grain rice
• 2 tsp. chili powder
• 2 cloves garlic, minced
• 3/4 c. frozen orange juice concentrate
• 2 c. loose-pack, frozen pepper stir-fry vegetables (yellow, green and red sweet peppers and onion)

1. Thaw fish and shrimp, if frozen.
2. Rinse fish and shrimp.
3. Cut fish into 1-inch pieces.
4. Set aside.
5. In a large saucepan, combine undrained tomatoes and chicken broth.
6. Bring to boiling.
7. Add uncooked rice, chili powder and garlic.
8. Return to boiling; reduce heat.
9. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.
10. Add fish, shrimp, orange concentrate and frozen pepper mixture.
11. Return to boiling; reduce heat.
12. Cover and simmer gently for 3 to 5 minutes or until fish flakes easily and shrimp turn pink.
13. Makes 4 servings.

red snapper, shrimp, chicken, tomatoes, long grain rice, chili powder, garlic, orange juice, loosepack

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51514 (may not work)