Spanish Rice with Chicken and Shrimp


Save time by starting this dish with store-bought Spanish rice pilaf mix.

Spanish Rice with Chicken and Shrimp
Photo: Greg Luna
Total Time:
30 mins


  • 8 ounce fresh or frozen large shrimp, peeled and deveined

  • 1 6.75 ounce package Spanish rice pilaf mix or one 6.8-ounce package Spanish-flavored rice-and-vermicelli mix

  • Nonstick cooking spray

  • 8 ounce skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1 medium green sweet pepper, chopped (3/4 cup)

  • ½ cup chopped red onion

  • ¾ teaspoon dried thyme, crushed

  • 1 14.5 ounce can diced tomatoes, undrained

  • ¼ 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 (per serving)

361 Calories
3g Fat
51g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 361
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 122mg 41%
Sodium 1340mg 58%
Total Carbohydrate 51g 19%
Protein 31g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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