Recipes and Cooking Spanish Rice with Chicken and Shrimp 4.1 (19) 1 Reviews Save time by starting this dish with store-bought Spanish rice pilaf mix. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Greg Luna Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. Print Nutrition Facts (per serving) 361 Calories 3g Fat 51g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.