Shrimp and Snapper Stew Southwest Style

• 8 ounces red snapper fillets
• 8 ounces large shrimp, peeled and deveined
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 (14 1/2 ounce) can chicken broth
• 1 (12 ounce) can beer
• 1 cup carrot, thinly sliced
• 1 onion, medium chopped
• 12 cup long grain rice, uncooked
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 12 teaspoon oregano
• 2 garlic cloves, minced
• 1 green pepper, chopped

1. In a very large saucepan combine tomatoes, undrained, broth and beer.
2. Bring to a boil.
3. Add carrots, onion, rice and spices.
4. Return to boil.
5. Reduce heat, cover and simmer until carrots and rice are almost tender.
6. Add snapper, shrimp and green pepper and return to a boil.
7. Reduce heat, cover and simmer 3-5 minutes until snapper flakes and shrimp is pink.

red snapper, shrimp, tomatoes, chicken broth, beer, carrot, onion, long grain rice, chili powder, cumin, oregano, garlic, green pepper

Taken from www.food.com/recipe/shrimp-and-snapper-stew-southwest-style-208065 (may not work)