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Trout with Grape & Lentil Salad
Chicken Larb with Grapes
Smashed Cucumber & Grape Salad
No-Sugar Apple Pie
Buffalo Macaroni & Cheese Burger
Crunchy Jalapeno Potato Poppers
Pulled Pork Mac & Cheese Sliders
Ground Round Steak Soup
Garden Stew with Roasted Okra Croutons
Chicken Meatballs with Gorgonzola Cream
Seasonal Greens with Garlic-Cabernet Dressing
Easy Weeknight Seafood Paella

1 tablespoon olive oil 1 medium yellow onion, diced 1 small green bell pepper, cored, seeded and diced 2 large garlic cloves, minced 8-ounce box yellow rice 14-ounce can vegetable broth 14-ounce can diced tomatoes 10-ounce can whole baby clams, drained 8.5-ounce can peas, drained 6-ounce can medium shrimp, drained 3.8-ounce can sliced ripe olives, drained

In 2-quart saucepan over medium heat, heat oil; add onion, green pepper, and garlic. Cook 5 minutes, stirring occasionally. Add rice and vegetable broth. Over high heat, bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir in tomatoes, clams, peas, shrimp and olives; cook 5 minutes.