1 tbsp. Olive Oil
1 medium Onion, diced
1 large Orange Bell Pepper, diced
2 ounces sliced ham, diced
4 cloves Garlic, minced
1/4 tsp. Turmeric
1/4 tsp. Cayenne Pepper
1 1/2 cups Water
1/2 cup sun dried tomatoes, diced
1/2 cup frozen peas
16 Kalamata Olives, halved
3/4 pound shrimp (I used medium sized)
1/2 pound small sea scallops
Heat the oil in a large non-stick skillet. Add onion, pepper and ham. Cook for 4 to 5 minutes, stirring occasionally.
Add garlic, turmeric and cayenne and cook one more minute, stirring often.
Add the rice and cook one minute.
Pour in 1 1/4 cups water and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Stir in tomatoes, peas, olives and remaining 1/4 cup of water. Cover and return to a simmer. Cook for 15 minutes, or until the rice is nearly tender.
Stir in the shrimp and scallops. cover and cook for 6-8 minutes longer or until rice is tender and the seafood is cooked through.
4 serving (1 1/2 cup per serving)
Sat Fat: 1.3g
389 calories per serving!!!!!