Yellow Rice & Seafood Salad

1. 1

   In a saucepan, bring clam juice, water or chicken broth, crushed red pepper flakes, and 1 tablespoons oil to a boil.

2. 2

   Add rice mix, stir and bring back to boil.

3. 3

   Cover, lower heat and simmer for 20 minutes or until all the liquid is absorbed and rice is cooked.

4. 4

   Remove from heat and cool.

5. 5

   While rice is cooking, in a skillet, heat 1 tablespoons oil on medium high.

6. 6

   Cook the shellfish until opaque (or lightly browned on both sides) and just done.

7. 7

   (3 to 5 minutes)

8. 8

   Remove from heat and cool.

9. 9

   In a blender or in a bowl with a whisk, combine the 1/3 cup oil, vinegar, ketchup and garlic.

10. 10

    In a bowl, combine the onion, red pepper and cilantro.

11. 11

    Gently stir in dressing, cooled rice and cooled shellfish.

12. 12

    Add salt and pepper to taste.

13. 13

    Can be served well chilled or at room temperature.

* Per serving · 4 servings · Values may vary.