Chicken, Shrimp, & Rice
This dish is a variation on a Spanish rice dish called Paella. The mesquite flavor from the chicken and the sauce blend well with the shrimp and rice. Serve with crusty bread and garlic butter.
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Cooking tools:
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
Ingredients
- 2 tablespoons olive or vegetable oil
- 1/2 cup coarsely chopped onion
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 1 cup uncooked long grain rice
- 3 cups chicken broth
- 3 tablespoons mesquite sauce
- 1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and shredded (about 2 cups)
- 1/2 pound medium shrimp, peeled and deveined
- 2 cups coarsely chopped fresh spinach, gently packed
- 1/2 cup chopped pimento stuffed olives, if desired
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