Rice and Seafood Dinner

Emily Stay

Four servings
Prep time: 20 min for long grain rice - less if you use quick cooking rice
1 cup rice
1 salmon filet, skinned
1 cup small frozen shrimp, cooked, no tail
2 cups stewed tomatoes
Salt and Pepper to taste
Cook rice to equal 2 cups in large skillet that can be covered. After rice is cooked, add raw salmon, and frozen shrimp. Cover and turn heat to low. When salmon is cooked and shrimp is hot, meal is ready for serving.

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