Ingredients

3/4 c. chopped sweet peppers

1/2 c. chopped onion

2 cloves garlic, minced

2 1/2 cups chicken broth

1 c. uncooked brown rice

1/2 tsp. dried thyme

1/4 tsp. crushed red pepper

1/4 tsp. ground tumeric

12 oz. fresh or frozen shrimp, thawed, peeled and halved

6 oz. canned or pouched wild-caught pink salmon, flaked

1 c. frozen peas

Preparation

Grease crock pot and add all veggies except peas. In a medium sauce pan, combine chicken broth, rice and spices. Heat until boiling, then pour over veggies in the crock pot. Cover and cook on low for 4 hours. After about 3 hours, add the shrimp, salmon and peas. Once done, let stand for about 10 minutes before serving. Serves 6.