Ingredients
2 tablespoons canola oil1/2 pound fully cooked Spanish chorizo links, sliced2 cups cubed fully cooked ham3/4 pound boneless skinless chicken breasts, cubed1 can (28 ounces) diced tomatoes, undrained3 cups chicken broth2 large green peppers, chopped1 large onion, chopped1 tablespoon Cajun seasoning2 teaspoons hot pepper sauce3 cups instant brown rice1/2 pound uncooked medium shrimp, peeled and deveined
Preparation
In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
Add chicken to pan; cook 5-7 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, 8-10 minutes or until peppers are crisp-tender.
Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.
