This easy entree starts with rice pilaf mix. Add chicken, shrimp, tomatoes, and peppers to make a flavorful 30-minute dinner.




  • Thaw shrimp, if frozen. Prepare the rice mix according to package directions, omitting any of the fat or cooking oil they suggest you add.

  • Coat a large nonstick skillet with cooking spray. Cook the chicken, sweet pepper, red onion, and thyme in the skillet until the chicken is no longer pink and vegetables are tender.

  • Stir in the undrained tomatoes, wine, and garlic. Bring to boiling; reduce heat. Simmer the mixture, uncovered, for about 10 minutes.

  • Add shrimp, peas, and chili peppers. Cook and stir for 3 to 5 minutes or until shrimp turn pink. Serve over rice. Season to taste with salt and pepper. Makes 4 servings.

Nutrition Facts

325 calories; 4 g total fat; 95 mg cholesterol; 1202 mg sodium. 48 g carbohydrates;