This Mexican Rice with Chicken and Shrimp is easy, flavorful, and comes together in an hour. Delicious for weeknights or weekends with family and friends.
2 tsp chili powder
2 tsp table salt
1 1/2 tsp paprika
1 tsp granulated sugar
1 tsp chicken bouillon powder (or crushed cube)
2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 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 1/2 cups peeled, deveined large shrimp
1/2 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.