Source: Parents Magazine

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Recipe Summary test

prep:
20 mins
cook:
4 hrs 45 mins
stand:
10 mins
total:
4 hrs 75 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 3-1/2- to 4-quart slow cooker with cooking spray; add peppers, onion, and garlic and set aside. In a large microwave-safe bowl combine the broth, rice, thyme, crushed red pepper, and turmeric. Microwave on 100% power (high) for 4 minutes or until just boiling. Pour over vegetables in cooker.

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  • Cover; cook on low-heat setting for 4 hours. Stir in shrimp, tilapia, and peas. Cover; cook 45 minutes more, stirring once. Remove cooker from liner; let stand, covered, for 10 minutes (fish should flake, shrimp should be opaque, and rice should be tender). Makes 6 servings.

Stovetop Method:

In a large skillet heat 1 tablespoon olive oil over medium heat. Add sweet peppers, onion, and garlic. Cook and stir for 4 minutes or until tender. Stir in crushed red pepper, turmeric and rice. Cook and stir for 1 minute. Add chicken broth and thyme; bring to boiling; reduce heat. Cover and cook for 30 minutes. Add shrimp, tilapia, and peas. Cover and cook for 10 minutes more or until rice is tender, shrimp are opaque, and fish flakes. Remove from heat and let stand 10 minutes.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

269 calories; fat 3g; cholesterol 115mg; saturated fat 1g; carbohydrates 31g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 29g; vitamin a 194.4IU; vitamin c 21.3mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 5.5mg; vitamin b6 0.4mg; folate 40.3mcg; vitamin b12 1.6mcg; sodium 205mg; potassium 456mg; calcium 60.6mg; iron 2.9mg.
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