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Monday, March 12 2012

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

Spanish Rice with Chicken and Shrimp
Recipe from Midwest Living
Servings: 4 servings
Total Time: 30 mins

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

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

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.

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

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.

Nutrition information
Calories 325, Total Fat 4 g, Cholesterol 95 mg, Sodium 1202 mg, Carbohydrate 48 g. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:46 am   |  Permalink   |  0 Comments  |  Email

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