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


Safe Handling Tips

  • Purchase seafood right before checking out at the supermarket
  • If seafood will not be refrigerated within 30 minutes, put it in a cooler
  • Use seafood within 36 hours of purchase or freeze immediately
  • Use defrosted seafood within 36 hours
  • Thaw frozen seafood in the refrigerator — never at room temperature
  • Allow one day for seafood to defrost in refrigerator
  • Always wash hands before and after handling seafood
  • Use separate knives and cutting boards
  • For more tips on selecting, buying, handling, storing and cooking seafood


University of Idaho Extension, Twin Falls County

Mailing Address:
630 Addison Ave W, Suite 1600
Twin Falls, ID 83301

Phone: 208-734-9590

Fax: 208-734-9591



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