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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Prepare the Spanish rice mix according to package directions.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add chicken, bell pepper, onion and thyme; cook and stir until chicken is no longer pink and vegetables are tender.
Stir in the undrained tomatoes, wine and garlic. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
Rinse shrimp; pat dry with paper towels. Add shrimp, peas and chiles to chicken mixture in skillet. Cook and stir for 3 to 5 minutes or until shrimp are opaque. Season to taste with salt and pepper. Serve chicken mixture over Spanish rice.