1 (4.9 oz.) pkg. UNCLE BEN'S® Country Inn chicken stock rice with pasta shells
1 3/4 c. water
2 tbsp. butter
3/4 lb. bay scallops
1/3 c. diced red bell pepper
1 tbsp. fresh lemon juice
1/2 c. frozen peas, thawed
Cracked black pepper to taste
1/4 c. thinly sliced green onions

Combine contents of rice and seasoning packets, water and 1 tablespoon of the butter in medium saucepan. Bring to a boil. Cover tightly and simmer until all water is absorbed, about 25 minutes.

During the last 5 minutes of cooking time, saute scallops and red bell pepper in lemon juice and 1 tablespoon butter for about 3 1/2 minutes; drain. Stir scallop mixture, peas and pepper into hot cooked rice. Sprinkle with green onions. Makes 4 servings.