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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Packed with chicken, shrimp, rice, tomatoes, peas and stuffed olives, this vibrant meal is quick and filling. It will take the chill off any cooler evenings.âLibby Walp, Chicago Ingredients:
1-1/4 pounds boneless skinless chicken breasts, thinly sliced |
2 tablespoons olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
2-1/4 cups chicken broth |
1 cup uncooked long grain rice |
1 teaspoon dried oregano |
1/2 teaspoon ground turmeric |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 to 1/2 teaspoon pepper |
1 pound cooked medium shrimp, peeled and deveined |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3/4 cup frozen peas, thawed |
1/2 cup sliced pimiento-stuffed olives |
Directions:
1. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
2. Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through. Yield: 6 servings.
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