Recipe courtesy of National Fisheries Institute.
1 (28-ounce) can whole peeled tomatoes, undrained
1 cup chicken broth, canned
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1 (6-ounce) package saffron rice
1 (10-ounce) package frozen peas, thawed
1 (9-ounce) package frozen artichoke hearts, thawed
7 ounces surimi seafood, crab or lobster flavored, chunk style
1 (10-ounce) can whole baby clams, drained
- Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain.
- Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil.
- Add rice; cover, reduce heat and simmer 15 minutes.
- Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5 to 10 minutes or until heated through.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 524; Total Fat: 12g; Cholesterol: 200mg; Total Carbs: 48g; Protein: 56g; Sodium: 1012mg.
Recipe and photograph courtesy of National Fisheries Institute.