Ingredients:
3/4 pound medium or large shrimp, peeled, deveined (buy ready-to-use)
1/2 pound bay scallops, rinsed
1/2 cup chopped onion
1 medium green bell pepper, seeded, chopped
1 each 28-ounce can whole tomatoes, with liquid
1 each 8-ounce can tomato sauce
1/2 teaspoon dried basil
1 1/2 cups quick-cooking rice
Directions:
1. Spray a medium-size nonstick saucepan with vegetable spray. Sauté the shrimp, scallops, onion and green pepper for 2 minutes over high heat stirring constantly. Add the tomatoes, sauce and basil. Bring to a boil.
2. Stir in the rice. Cover and remove from the heat. Let stand for 5 minutes before serving.
Kaye’s note: I prefer to serve the sauce and rice separately because I do not tolerate rice well, I can maybe have 1 tablespoon without getting sick. You can serve this simple meal the way it best suits your individual tolerance.
