Ingredients
4 cups chicken broth2-1/2 cups uncooked long grain rice1 cup chopped onion4 garlic cloves, minced, divided1 teaspoon salt1/2 teaspoon ground turmeric1/4 teaspoon pepper1 bay leaf1 large green pepper, julienned3 green onions, sliced1 teaspoon minced fresh parsley1 teaspoon dried thyme1/4 teaspoon hot pepper sauce2 tablespoons olive oil1 cup sliced fresh mushrooms2 medium tomatoes, chopped2 cups frozen peas1/2 pound uncooked medium shrimp, peeled and deveined2 tablespoons lemon juice1 pound boneless skinless chicken breasts, thinly sliced
Preparation
In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through.
Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.
