Believe me, I know how challenging dinner can sometimes be. It’s hard to think of an entrée, plus healthy side dishes. What I love about this recipe is that this skillet can be all in one.
No need to make and serve everything separately – this dish is similar to a stir-fry or paella. It’s a quick and easy dish to prepare and is packed with protein, veggies and rice and it can be made in less than 30 minutes!
Our family schedule is very dependent upon our kids’ games and practice schedules, so I like meals that can be ready in as little time as possible. This all-in-one Skillet Rice with Shrimp and Chicken recipe, with a tangy hint of fresh lemons, is a big time-saver.
The base for the recipe is extra long-grain rice by Mahatma. Rice is a healthy, great-tasting choice for side dishes and delicious main courses.
If you happen to love salty, bold and vibrant flavors, I have a little secret to share with you. Instead of boiling your rice in water, try cooking rice with chicken broth.
First, toast the rice with a bit of butter and sautéed onions, and then slow simmer it in an organic chicken broth for the tastiest white rice.
Cooking your rice in broth provides a delicious, savory flavor that easily transforms plain white rice into something special.
Chicken and shrimp go together surprisingly well, and this dish is no exception. Garlic, lemon and simple Mexican-style seasonings flavor the chicken and shrimp mixture.
I made a simple marinade of fresh lemon juice, garlic and spices and divided it between two plastic bags. One bag filled with shrimp and the other filled with chicken, bell peppers, jalapeños and green onions.
The chicken cooks with the veggies in a separate skillet while the rice cooks in a pot. Once the chicken is cooked, it is then cut up and the mixture is lightly tossed in with the rice. I recommend using large shrimp for this recipe. You should also buy the shrimp peeled and deveined if you can. It helps ensure that the preparation process is as quick and easy as possible.
Use the leftover yummy pan drippings from the chicken skillet and a bit of butter for the perfect mixture to cook up the shrimp.
Shrimp cooks super 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.
Once the shrimp is cooked, it’s time to add to the rice. Voila! A beautiful and delicious dinner is served.
Photography by Jenna Sparks
This post is in partnership with Mahatma. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Spicy Lemon Garlic Skillet Rice with Shrimp and Chicken
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
- 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
- 2 tablespoons salted butter
- 1 cup Mahatma Extra Long Grain Rice
- 2 cups organic chicken broth
- 2 tablespoons green onions sliced
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.)
- 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 skilletwith 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.