This was one of those weeks. The kitchen was out of order, the dryer broke and left us with a load of crumpled wet laundry, and I literally got eaten alive by vicious late-summer mosquitos. Loathe those buggers.
The flip side: My handy hubby got the kitchen back in full swing, I found the best appliance repair woman to fix our dryer (you go, Girl!), and I’m becoming an expert at insect bite relief. Now I just need to figure out how to get rid of those pests for good.
Oh, and I finally snapped out of my sluggish dinner routine (blaming it on the heat), and made this delicious Mexican Rice with Chicken and Shrimp.
It’s nearing the end of summer break. This is the time when the typical “I’m bored” chorus gets sung from the mouths of babes. I get it, I really do. I myself am feeling more like laying on the beach than making dinner for five. I gave my sleepy dinner routine a good kick with this Mexican Rice with Chicken and Shrimp – so easy and flavorful. Old El Paso’s recipe collection is where I found my inspiration for this keeper of a dish, which we’ll definitely be making again.
This Mexican Rice with Chicken and Shrimp reminds us of a good Jambalaya, without the smoked sausage. You could easily add Chorizo or Andouille sausage for additional spice and smokiness, but we kept ours to chicken and shrimp this time. The shrimp turns out tender and succulent. The sweet peppers give the dish great texture and slight crisp component. The rice is cooked to a tender perfection.
My favorite thing about this Mexican Rice with Chicken and Shrimp is that it comes together in just about an hour. It’s also nice and flexible; amp up the spice as you wish or add some sausage. Just be sure not to peek as the rice cooks. No. Peeking. 😉
Simple enough for weeknights, yet great for a weekend dinner. Enjoy!
Mexican Rice with Chicken and Shrimp
- 2 tsp chili powder
- 2 tsp table salt
- 1 ½ tsp paprika
- 1 tsp granulated sugar
- 1 tsp chicken bouillon powder, or crushed cube
- 2 tsp onion powder
- 2 tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp cumin
- 2 TB olive oil
- 1 onion, chopped
- 4 skinless, boneless chicken breasts, cubed
- 2 cups long grain rice
- 1 can, 14.5 oz diced tomatoes with juices
- 4 cups 32 oz hot chicken broth
- 1 green and 1 red pepper, seeded and diced
- 1 ½ cups peeled, deveined large shrimp
- ½ cup chopped fresh cilantro, garnish
- In a small bowl, combine first 9 ingredients to make seasoning mix. Use fork to whisk seasoning mix well and set aside.
- Heat oil in large heavy pan or pot. Add onions and chicken, cooking just until chicken is partly cooked through, about 2-3 minutes.
- Add rice and stir well. Add entire small bowl of seasoning mix, stirring well.
- Add tomatoes with juices and chicken stock. Bring to boil. Cover and simmer for 20 minutes, keeping lid tightly closed (no peeking.)
- Add in diced peppers and shrimp, stirring into the rice mixture (if necessary, add a bit of water.) Cover and simmer another 5 minutes, or until shrimp just turns opaque. Liquid should be pretty much absorbed by rice.
- Serve warm, and garnish with cilantro.
Did you make this?
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Source: Chew Out Loud, inspired by Old El Paso Recipes