1/4 teaspoon crushed red pepper flakes (or more, to taste)
1 1/4 cups uncooked long grain white rice
1/4 cup chopped fresh parsley (or 1 T. dried)
3/4 lb bay scallop
Steps:
In a large saucepan, combine onions, celery, green pepper, garlic, and 1/4 cup of the chicken broth.
Saute vegetables over medium-high heat for about 5 minutes, until softened.
Add remaining chicken broth, tomatoes, tomato paste and seasonings.
Bring to a boil.
Add rice.
Reduce heat to low.
Cover.
Simmer, stirring occasionally, for 20 minutes, or until rice is almost tender.
Add parsley and scallops.
Cover and cook for 5-6 minutes, until scallops are tender and opaque.
Stir well and serve.
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