Rice with Seafood Mix


  • 1 (28oz.) can whole peeled tomatoes, undrained
  • 1 Cup chicken broth
  • ½ Cup chopped onion
  • 2 Cloves garlic, minced
  • 1 ½ teaspoons dried oregano
  • 1 (6oz.) package saffron rice
  • 1 (10oz.) package frozen peas, thawed
  • 1 (9oz.) package frozen artichoke hearts, thawed
  • 6 oven-roasted drumsticks (about 1 pound)
  • 1 (10oz.) package frozen cooked shrimp, thawed
  • 7 Ounces surimi seafood, crab or lobster flavored, chunk style
  • 1 (10oz.) can whole baby clams, drained


Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain.
Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes. Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through.