Enjoy a comforting mix of shrimp and chicken with vibrant flavors that will transport you to a cozy Mexican kitchen.

1

Start by rinsing the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from being sticky.

2

In a large skillet or a wide pot, heat 3 tablespoons of olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are soft.

3

Add minced garlic and cook for an additional minute until fragrant.

4

Stir in the rice and toast for 2–3 minutes, stirring constantly until slightly golden.

5

Pour in 4 cups of chicken broth and season with salt, pepper, cumin, and paprika. Bring to a boil.

6

Reduce the heat to low, cover, and let it simmer for 15 minutes without lifting the lid.

7

After 15 minutes, add the chicken, stirring it into the rice. Cover and cook for another 10 minutes.

8

Add the shrimp and peas to the pot, cover, and cook for an additional 5 minutes until the shrimp turn pink and opaque.

9

Once cooked, remove from heat and let it rest for about 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro.

10

Serve hot and enjoy your meal!

4

• Add diced avocado on top for a creamy texture.
• Include a squeeze of fresh lime juice before serving to brighten the flavors.
• Spice it up with some sliced jalapeños or a dash of hot sauce.

• Make sure to use fresh shrimp for the best flavor.
• Adjust the spices according to your taste preference.
• Letting the dish rest after cooking will help the flavors meld together.

• fat: 15g
• protein: 40g
• calories: 600
• carbohydrates: 70g

This dish is a balanced combination of protein, carbohydrates, and healthy fats, making it a filling yet nutritious option.

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