Spanish Scallops And Rice - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (5 1/3 ounce) package Mexican rice, and pasta mix
1 (14 ounce) can chicken broth
2 teaspoons basil
1 cup heavy cream
1 lb sea scallops
2 limes, juice of
2 -3 plum tomatoes, chopped
3 tablespoons chopped fresh parsley

Preparation

In a skillet, heat oil and butter together over medium heat until butter is melted.
Add onion and peppers and cook, stirring, 3 minutes.
Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
Add scallops and cook until just opaque throughout, 3-5 minutes.
Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.