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Hands-on Time
35 Mins
Total Time
55 Mins
Yield
Serves 6 (serving size: about 1 1/2 cups rice mixture and 1 lemon wedge)
Photo: Squire Fox; Styling: Kaitlyn Du Ross 

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Peel shrimp, reserving shells; set shrimp aside. Combine shrimp shells, chicken stock, 2/3 cup water, and saffron in a medium saucepan. Bring to a boil; reduce heat, and keep warm.

Step 3

Combine chopped tomato, onion, 1/2 teaspoon salt, sugar, and garlic in a food processor; process until smooth.

Step 4

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture to pan; cook 6 minutes or until liquid almost evaporates, stirring occasionally. Add uncooked rice to pan; cook 3 minutes, stirring frequently. Drain stock mixture over a bowl; discard solids. Add stock mixture to pan; bring to a boil. Cook over medium heat 12 minutes or until rice is tender and liquid is absorbed (do not stir). Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining 5/8 teaspoon salt. Cover and bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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