2 teaspoons vegetable oil
Heat oil in 10-inch nonstick skillet over medium-high heat. Saute onion, bell pepper and garlic in oil; reduce heat to medium. Stir in rice and wine. Cook and stir 30 seconds or until wine is absorbed. Mix reserved clam liquid, the broth and water. Add 1/2 cup broth mixture to rice, stirring occasionally, until broth mixture is absorbed. Repeat with remaining broth mixture, adding clams, shrimp and parsley with last addition. Sprinkle with cheese. 4 SERVINGS (ABOUT 3/4 CUP EACH).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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