Scallops and Shrimp With Yellow Rice

This recipe comes from a TOH Healthy Cooking magazine. The contributer is Lillian Charves. I like seafood and also like that the rice gets it's yellow color from tumeric instead of saffron-which I can't justify the cost of buying.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  large onion, chopped
• 1  garlic clove, minced
• 1  cup long-grain rice, uncooked
• 1⁄2 teaspoon ground turmeric
• 1 (14 1/2ounce) can chicken broth
• 3⁄4 cup water
• 1⁄2 lb medium shrimp, uncooked, peeled and deveined
• 1⁄2 lb bay scallop
• 1  cup  frozen peas
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. In a large skillet, saute onion and garlic in oil until tender.
2. Add rice and tumeric.
3. Stir to coat.
4. Stir in broth and water.
5. Bring to a boil.
6. Reduce heat, cover and simmer for 15 minutes or until rice is tender.
7. Stir in shrimp, scallops, peas, salt and pepper.
8. Return to a boil.
9. Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.