A succulent dish made with juicy tomatoes, bell peppers and succulent shrimp and chicken breasts.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minIngredients
Directions
Heat butter in tight, fully covered saucepan.
Add onion and garlic, cook over low heat for 5 minutes.
Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes.
Add salt, pepper cayenne and soup mix.
Cook for 15 minutes.
Then add green pepper, celery, parsley and basil.
If necessary, add a little water or tomatoe juice and cook for another 5 minutes.
Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
Cover tightly.
Bake in preheated oven for 15 minutes 350℉ (180℃) F until shrimp are cooked, but not overdone.
Comments
in the directions theres no mention of how to cook the chicken. but the receipe sounds good otherwise.
In the ingredient list, it says that cooked chicken and cut into cubes. So the chicken used in the recipe is already pre-cooked.