Prep Time
25 Mins
Cook Time
30 Mins
Yield
Makes 4 servings
Photo: Jennifer Davick; Styling: Ginny Branch 

How to Make It

Step 1

Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Sprinkle shrimp and fish with 1/4 teaspoon salt. Add half of seafood to pan and cook, turning once, 3 to 4 minutes or until browned. Repeat with remaining seafood. Transfer to a bowl; cover and keep warm. Set aside.

Step 2

Add remaining 2 tablespoons butter to Dutch oven over medium-high heat. Add onions; cook 7 to 8 minutes or until golden brown, scraping to remove browned bits from bottom of pan. Stir in cumin and next 3 ingredients; cook, stirring constantly, 15 seconds or until fragrant. Stir in tomatoes and next 3 ingredients, and cook 1 minute. Stir in rice and cloves, and cook, stirring constantly, 1 minute.

Step 3

Stir in 2 cups water and remaining 3/4 teaspoon salt. Bring to a boil, reduce heat to medium-low, and simmer 17 to 18 minutes or until liquid is absorbed. Stir in reserved seafood until heated through. Sprinkle with cashews.

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