Spanish Rice with Chicken and Shrimp

Now here is a new one to try...this looks delicious! Shortcut ingredients such as frozen shrimp, frozen peas, and canned tomatoes make this easy recipe a simple solution for your busiest nights. The best part is start to finish it will take you 30 minutes! This will be on my menu this week.

Ingredients

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)

1/2cup chopped red onion

3/4teaspoon dried thyme, crushed

1 14 1/2 ounce can diced tomatoes, undrained

1/4cup 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.

Nutrition Facts (Spanish Rice with Chicken and Shrimp)

361 kcal cal., 3 g fat (1 g sat. fat, 122 mg chol., 1340 mg sodium, 51 g carb., 31 g pro.

Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipes/quick-easy/dinners-30-minutes-less/30-minute-meals/#page=13