Spanish Rice with Chicken and Shrimp - Recipe.com

By prairiemama

This easy entree starts with rice pilaf mix. Add chicken, shrimp, tomatoes, and peppers to make a flavorful 30-minute dinner.

Ingredients

• 1 6-3/4 ounce package Spanish rice pilaf mix or one 6.8-ounce package Spanish-flavored rice-and-vermicelli mix see savings
• Nonstick cooking spray see savings
• 8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces see savings
• 1 medium green sweet pepper, chopped (3/4 cup) see savings
• 1/2 cup chopped red onion see savings
• 1 14-1/2-ounce can whole tomatoes, cut up see savings
• 1/4 cup dry white wine or chicken broth see savings
• 1 clove garlic, minced see savings
• 8 ounces fresh or frozen large shrimp, peeled and deveined see savings
• 1 cup frozen peas, thawed see savings
• 1 4-1/2-ounce can diced green chili peppers see savings
• 3/4 teaspoon dried thyme, crushed see savings
• Salt see savings
• Pepper see savings

Preparation

Step 1

1.

Thaw shrimp, if frozen. Prepare the rice mix according to package directions, omitting any of the fat or cooking oil they suggest you add.

2.

Coat a large nonstick skillet with cooking spray. Cook the chicken, sweet pepper, red onion, and thyme in the skillet until the chicken is no longer pink and vegetables are tender.

3.

Stir in the undrained tomatoes, wine and garlic. Bring to boiling; reduce heat. Simmer the mixture, uncovered, for about 10 minutes.

4.

Add shrimp, peas, and chili peppers. Cook and stir for 3 to 5 minutes or until shrimp turn pink. Serve over rice. Season to taste with salt and pepper. Makes 4 servings.