Spicy Lemon Garlic Skillet Rice with Shrimp and Chicken
Ingredients
Chicken and Shrimp
- 1 pound chicken tenderloins
- 1 red bell pepper, chopped
- 1 jalapeño, diced
- ½ cup green onions, sliced
- ½ cup fresh cilantro chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
Marinade
- 2 lemons, zest and juice
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
Rice
- 2 tablespoons salted butter
- 1 cup Mahatma® Extra Long Grain White Rice
- 2 cups organic chicken broth
- 2 tablespoons green onions sliced
Instructions
We’re excited to team up with the incredibly talented Yvette Marquez in her Spicy Lemon Garlic Skillet Rice dish made with shrimp and chicken recipe found on her website Muy Bueno Cookbook.
Chicken and Shrimp
Step 1
Add chicken to a resealable gallon-size bag, along with bell peppers, jalapeño, onions and cilantro.
Step 2
In a separate resealable gallon-size bag, add the shrimp.
Step 3
In a small bowl, add all the marinade ingredients and combine.
Step 4
Split the marinade between the two bags. Seal the bags and refrigerate for 10 to 15 minutes.
Step 5
Cook Mahatma® White Rice. (See directions below)
Step 6
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.
Step 7
Melt 2 tablespoons butter in the same skillet with drippings over medium heat. Add shrimp and cook for 2 minutes per side.
Step 8
Stir chopped chicken, veggies and cooked shrimp into the rice.
Step 9
Garnish with chopped cilantro if desired and serve.
Rice
Step 1
Heat butter in a medium stockpot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.
Step 2
Add chicken broth. Stir and let the mixture come to a boil; lower heat, cover, and simmer for 20 minutes.
Cooking Tips
Shrimp cooks quickly! It only needs a few minutes. Once it turns pink and opaque, it’s ready. If you cook it too long, it’ll become rubbery.
Spicy Meets Zesty
For all you flavor seekers, this dish hits the jackpot! The zesty lemon zing and seasonings used to marinate the chicken, veggies and shrimp all combined with the savory toasted rice, make this dish worthy of your weekly rotation. In just 20 minutes, you can put together this protein-packed and flavor-packed meal that you and your family will be sure to love!
Although you may be thinking the ingredient list looks long, most everything on that list can be stored on your kitchen shelf to stock up on for future recipes! Make sure to use your pantry essentials like quality Mahatma® Rice, use your frozen chicken and shrimp, chicken broth, butter and seasonings! If you’re not sure what to use those spices for next, season a few vegetables for a Grilled Veggie Burrito Rice Bowl.
For a delicious dessert to serve right after this seafood skillet, try a Latin classic like this Arroz con Leche Puerto Rico recipe.
Let it Marinate
Marinating your chicken, veggies and shrimp at least 1-4 hours before cooking helps to infuse the rich flavors with your ingredients. It’s entirely up to you and how much time you have available, but marinating your ingredients for longer is a surefire way to take your meal to the next level.
You can also try this cooking technique when preparing our tasty recipe for Mojo Chicken and Yellow Rice Bowl.
Specialty Shrimp
The best shrimp to use for this recipe is deveined large shrimp. Be sure to not overcook the shrimp as it will cook very quickly, in just 2-3 minutes. Cooked shrimp is opaque and pink while overcooked shrimp is rubbery and loses a bit of its great flavor.
Excited to keep cooking with shrimp? Try it out in this Paella Seafood recipe made with shrimp and much more.
