Easy Shrimp and Chicken Skillet Rice
Serves 4
2 mins prep
27 mins cook
29 mins total
Bright, balanced, and bursting with flavor, this recipe for my Easy Shrimp and Chicken Skillet Rice is about to become your new favorite weeknight wonder. Lean protein, lots of veggies, and long-grain white rice combine forces with a spicy garlic-lemon marinade for a delectable, balanced meal that's ready in just 30 minutes!
Chicken and Shrimp:
Marinade:
Rice:
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Chicken and Shrimp:
Add chicken to a resealable gallon-size bag, along with bell peppers, jalapeño, onions and cilantro.
In a separate resealable gallon-size bag, add the shrimp.
In a small bowl, add all the marinade ingredients and combine.
Split the marinade between the two bags. Seal the bags and refrigerate for 10 to 15 minutes.
Cook the rice. (See directions.)
Heat olive oil in a large skillet and cook chicken mixture. Cook chicken about 8 to 10 minutes per side. Transfer to a cutting board and chop.
Melt 2 tablespoons butter in the same skilletwith drippings over medium heat. Add shrimp and cook for 2 minutes per side.
Stir chopped chicken, veggies and cooked shrimp into the rice.
Garnish with chopped cilantro if desired and serve.
Rice:
Heat butter in a medium stock pot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.
Add chicken broth. Stir and let mixture come to a boil; lower heat, cover and simmer for 20 minutes.