Make this easy chicken, shrimp, and rice dish for any night of the week, or for a special occasion. The addition of shrimp adds another dimension to the dish, but if you don't care for seafood, you can leave it out.
Add more shrimp and chicken or double the recipe for hearty appetites. A Caesar salad or simple tossed salad would be perfect with this dish, along with garlic bread or rolls.
This dish would also be excellent over grits, polenta, or pasta. See some of the suggestions for variations below the recipe.
- 1 cup uncooked long-grain rice
- 1/2 pound boneless, skinless chicken breast halves, cut into 3/4-inch pieces
- 2 medium fresh jalapeno chile peppers, seeded and minced
- 1 medium yellow bell pepper chopped (1 cup)
- 1 tablespoon extra virgin olive oil or vegetable oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 pound uncooked medium shrimp, peeled and cleaned
- 2 large tomatoes, chopped (2 cups) or 1 can (14.5 ounces) diced tomatoes with juice
- 1 tablespoon tomato paste, optional
- Cook rice as directed on package and keep warm in the rice cooker or cover and keep warm in a 170 F to 200 F oven, warming drawer, or transfer to a slow cooker with a warm setting.
- Combine chicken, jalapeno peppers, bell peppers, oil, salt, pepper, and crushed red pepper in a large skillet or saute pan over medium-high heat; cook for 4 to 5 minutes, stirring frequently until chicken is no longer pink in center. Stir in shrimp. Cook 2 to 3 minutes, stirring frequently until shrimp are pink and firm. Do not overcook.
- Stir in the fresh chopped tomatoes or canned tomatoes and the tomato paste, if using. Cook about 1 minute longer, stirring occasionally, until hot.
- Serve with the hot cooked rice.
- John Tharpe's Note: You can easily omit the shrimp from this recipe. Just increase the amount of chicken to one pound for a full recipe.
Tips and Variations
- Serve this dish with a tossed salad and warm, crusty rolls or French bread.
- Replace the rice with hot cooked grits or polenta, or serve it over fried grits cakes.
- Serve it with angel hair pasta or spaghetti instead of the rice.
- If you don't care for the heat, use mild chile peppers, such as anaheim, or add extra chopped bell pepper, green, orange, or red.