Heart Healthy Seafood With Tomato Rice - cooking recipe

Ingredients

1 lb medium shrimp, peeled and deveined, leaving tails intact
14 oz skinless salmon fillets, cut into 1-inch chunks
2 cloves garlic, crushed
1 tbsp finely grated lemon peel
2 tsp olive oil
1 medium onion, finely chopped
1 1/4 cups brown rice
1 1/2 cups reduced sodium chicken or vegetable stock, or water
1 can (14 oz) diced tomatoes
2 tbsp coarsely chopped parsley
None None Baby spinach leaves, for serving
None None Lemon wedges, for serving

Preparation

Mix seafood with 1/2 the garlic and the lemon peel in a large bowl. Refrigerate until ready to cook.
Heat oil in a Dutch oven on medium-high heat. Add the onion and remaining garlic. Cook, stirring until the onion is soft. Add the rice and stir to coat in the onion mixture.
Add the stock and undrained tomatoes to the pan and stir until combined. Bring to a boil. Reduce heat to low; cover and simmer for about 30 mins or until the rice is tender.
Place the seafood mixture over the rice. Cook, covered, for 5 mins until the seafood is just cooked.
Sprinkle with parsley. Serve with baby spinach leaves and lemon wedges, if desired.