- 1 of 2 In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.
- 2 of 2 Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.
Servings Per Recipe: 4
Per Serving: 4 g fiber, 4 g Fat, total, 35 g carb., 1 g sat. fat, 93 mg chol., 1032 mg sodium, 39 g pro., 326 kcal cal.