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Volume III
January 20, 2012

Weekly Home / Recipe Center

Chicken and Shrimp

Serves 4


1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 cup celery, chopped
1 green bell pepper, chopped
2/3 cup uncooked rice
2 cups low-sodium chicken broth
1 1/2 cups cubed precooked chicken
16 ounces stewed tomatoes
4 ounces shrimp, shelled and deveined
1 teaspoon hot pepper sauce
Fresh ground pepper

1. Coat a large skillet with the oil and heat over medium heat. Add onion, garlic, celery, and green pepper saute until tender.

2. Stir in the rice, broth, chicken, and tomatoes. Bring to a boil, reduce the heat, and let simmer for 25 minutes. Add the shrimp, hot pepper sauce, and pepper and let simmer for 5 minutes. Transfer to a serving platter to serve.

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