Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | olive oil |
| 1 | large onion, chopped |
| 4 | cloves garlic, minced |
| 1 | large red bell pepper, diced |
| 1 | large green bell pepper, diced |
| 1 | medium sweet potato (8 ounces), peeled and cut into 2-inch chunk |
| 2/3 cup | rice |
| 1-1/2 cups | water |
| 1 can | (14-1/2 oz) stewed tomatoes, chopped with their juice |
| 1 package | (10 oz) frozen okra, thawed |
| 1/2 tsp | salt |
| 1/2 tsp | oregano |
| 1 pound | sea scallops, halved crosswise if large |
Directions
1. In large nonstick skillet, heat oil over medium heat. Add onion and garlic, and cook, stirring frequently, until softened, about 7 minutes. 2. Stir in red and green bell peppers and sweet potato, and cook until peppers are softened, about 5 minutes. 3. Stir in rice and water, bring to a boil, reduce to a simmer, cover and cook 15 minutes. 4. Stir in stewed tomatoes and their juice, okra, salt and oregano; cover and cook until rice is almost tender, about 7 minutes. 5. Place scallops on top of rice mixture, cover and cook just until scallops are cooked through, about 5 minutes.
Source: www.wholehealthmd.com