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Spanish Rice with Chicken and Shrimp

Makes: 4 servings
Start to Finish 30 mins
Spanish Rice with Chicken and Shrimp
  • 8  ounces  fresh or frozen large shrimp, peeled and deveined
  • 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
  • 3/4  teaspoon  dried thyme, crushed
  • 1 14 1/2 ounce can  diced tomatoes, undrained
  • 1/4  cup  dry white wine or chicken broth
  • 1  clove garlic, minced
  • 1  cup  frozen peas, thawed
  • 1 4  ounce can  diced green chili peppers
  •  Salt
  •  Pepper

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.

Nutrition Facts (Spanish Rice with Chicken and Shrimp)
  • Servings Per Recipe 4,
  • cal. (kcal) 361,
  • Fat, total (g) 3,
  • chol. (mg) 122,
  • sat. fat (g) 1,
  • carb. (g) 51,
  • pro. (g) 31,
  • sodium (mg) 1340,
  • Percent Daily Values are based on a 2,000 calorie diet

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