Ingredients
2-1/2 cups chicken broth1/2 cup uncooked long grain rice2 teaspoons chili powder2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained3/4 cup julienned green pepper3/4 cup julienned sweet red or yellow pepper1/2 cup thinly sliced onion8 ounces orange roughy or red snapper fillet, cut into 1-inch pieces4 ounces uncooked medium shrimp, peeled and deveined3/4 cup orange juice concentrate
Preparation
In a saucepan, bring broth to a boil. Add the rice, chili powder and garlic; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add the tomatoes, peppers and onion. Cover and cook over medium heat until vegetables are tender. Add fish, shrimp and orange juice concentrate. Cover and simmer for 2-4 minutes or until the fish flakes easily with a fork and the shrimp turn pink.
