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.
Chicken and Shrimp:
Add chicken to a resealable gallon-size bag, along with bell peppers, jalapeño, onions and cilantro.
In a separate resealable gallon-size bag, add the shrimp.
In a small bowl, add all the marinade ingredients and combine.
Split the marinade between the two bags. Seal the bags and refrigerate for 10 to 15 minutes.
Cook the rice. (See directions below)
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.
Melt 2 tablespoons butter in the same skillet with drippings over medium heat. Add shrimp and cook for 2 minutes per side.
Stir chopped chicken, veggies and cooked shrimp into the rice.
Garnish with chopped cilantro if desired and serve.
Heat butter in a medium stock pot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.
Add chicken broth. Stir and let mixture come to a boil; lower heat, cover and simmer for 20 minutes.
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.
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® White 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.
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.
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.