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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.

Prep Time 
Cook Time 
Total Time 
Servings 
4

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 PlumpĀ® 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

Instructions 

In a 12-inch skillet, over medium-high heat, heat oil. Stir in onions. Cook 3 to 4 minutes or until softened, stirring occasionally. Stir in basil and rice. Cook 4 to 5 minutes or until rice is light golden brown, stirring frequently. Carefully stir in broth and mesquite sauce. Bring to a boil, stirring occasionally. Cover and reduce heat to medium. Cook 15 to 20 minutes or until rice is just tender.

Stir in chicken and shrimp. Cook 3 to 4 minutes or until shrimp is bright pink, stirring constantly. Stir in spinach and olives. Cook 1 to 2 minutes or until spinach is just wilted.

Tips 

1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      485
    • Calories from Fat 
      33%
    • Total Fat 
      18g
    • Saturated Fat 
      4g
    • Total Carbohydrate 
      45g
    • Protein 
      31g
    • Sugars 
      5g
    • Cholesterol 
      160mg
    • Dietary Fiber 
      2g
    • Sodium 
      1,060mg
  • DAILY VALUE
    • Vitamin A 
      34%
    • Vitamin C 
      12%
    • Calcium 
      7%
    • Iron 
      20%
  • DIETARY EXCHANGES
    • Starch/Bread 
      3
    • Fat 
      2
    • Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method