Ingredients
1-1/4 pounds boneless skinless chicken breasts, thinly sliced2 tablespoons olive oil1 medium onion, chopped2 garlic cloves, minced2-1/4 cups chicken broth1 cup uncooked long grain rice1 teaspoon dried oregano1/2 teaspoon ground turmeric1/2 teaspoon paprika1/4 teaspoon salt1/4 to 1/2 teaspoon pepper1 pound cooked medium shrimp, peeled and deveined1 can (14-1/2 ounces) diced tomatoes, undrained3/4 cup frozen peas, thawed1/2 cup sliced pimiento-stuffed olives
Preparation
In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.
