Whoever heard of chili made with seafood? Answer: I have. And it was absolutely delicious, too. Also? This chili doesn’t need to cook all day to be awesome; in fact, it doesn’t take very long at all!
Ingredients: 2 1/2 cups chicken broth
1/2 cup uncooked brown rice
1/4 cup Texas Habanero Salsa
1 tsp. garlic powder
1 can diced tomatoes, undrained
3/4 cup diced green pepper
3/4 cup diced red or yellow pepper or both
1/2 cups sliced onion
8 ounces orange roughy or red snapper fillets, cut into 1-inch pieces
4 ounces uncooked medium shrimp, peeled and deveined
1 cup uncooked scallops
What to do:
In a saucepan, bring the broth to a boil and add the rice, salsa, and garlic; return to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is tender. Add the fish, scallops, and shrimp. Cover and simmer for about 3 more minutes. Add the Mandarin Orange pepper jelly and simmer for two more minutes.
Now, sometimes this turns out soupy, and you’ll need to serve it in bowls. However, depending on the weather, humidity, and the mood of the fish, sometimes it turns out more chunky, and you can eat it off a plate. But no matter how you end up eating it, it’s FANTASTIC! Doesn’t take very long to fix, either.