Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies
Ingredients
- 2 Tbsp. canola oil
- 1/2 lb. fully cooked Spanish chorizo links, sliced
- 2 cups cubed fully cooked ham
- 3/4 lb. boneless skinless chicken breasts, cubed
- 1 can (28 oz.) diced tomatoes, undrained
- 3 cups chicken broth
- 2 large green pepper chopped
- 1 large onion, chopped
- 1 Tbsp. Cajun seasoning
- 2 tsp. hot pepper sauce
- 2 cups instant brown rice
- 1/2 lb. uncooked medium shrimp, peeled and deveined
Directions
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In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham, cook and stir 3 to 4 minutes or until browned.
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Add chicken to pan, cook 5 to 7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat, simmer, uncovered, 8 to 10 minutes or until peppers are crisp- tender.
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Return to a boil; stir in rice and shrimp. Reduce heat, simmer, covered, 7 to 9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.