Subj : BH&G 1845
To   : ALL
From : DAVE DRUM
Date : Wed Feb 17 2021 15:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanish Rice w/Chicken & Shrimp
 Categories: Poultry, Seafood, Rice, Vegetables, Chilies
      Yield: 4 Servings
 
      8 oz Large shrimp; peeled,
           - deveined
  6 3/4 oz Pkg Spanish rice pilaf mix
           +=OR=+
6 13/16 oz Pkg Spanish-flavoured rice &
           - vermicelli mix
           Cooking spray
      8 oz Chicken breast halves; boned
           - skinned, in 1" pieces
      1 md Bell pepper; chopped
    1/2 c  Chopped red onion
    3/4 ts Dried thyme; crushed
 14 1/2 oz Can diced tomatoes;
           - undrained
    1/4 c  Dry white wine or chicken
           - broth
      1 cl Garlic; minced
      1 c  Peas; thawed
      4 oz Can chopped green chilies
           Salt & pepper
 
  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 chilies. 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.
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 29 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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