Ingredients

• 12 ounces frozen pre-cooked small shrimp
• 10 ounces cooked chicken breasts
• 1/2 cup green pepper
• 1 tablespoon olive oil
• 2 cups white rice, uncooked
• 4 cups low-sodium chicken stock
• 1 cup salsa
• 1 teaspoon turmeric

Preparation

1. Thaw the shrimp. Cut chicken breast into bite-sized cubes. Chop the green pepper.
2. Heat olive oil in a 12-inch skillet over medium heat. Add rice and cook for 30 seconds, stirring constantly.
3. Stir in the stock, salsa, green pepper and turmeric and heat to a boil. Reduce the heat to low. Cover the skillet and cook for 15 minutes.
4. Stir in the shrimp and chicken. Cover skillet and cook for 5 minutes or until the rice is tender and most of the liquid is absorbed.

Helpful hints

• Buy frozen, precooked shrimp that has been peeled and deveined.
• Compare salsa brands and select the lowest sodium product.