One 1 pound bag of saffron flavored rice (i.e., Vigo or Mahatma brands)
1/4 cup olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
6 garlic cloves, minced
3 raw chicken breasts, cubed
1 teaspoon each salt and freshly ground black pepper
1 pound raw Texas shrimp, peeled, deveined
2 links Spanish chorizo, sliced
Small box of frozen peas, thawed
1 can of kidney beans, drained
Small jar of sliced olives with pimentos, drained
Cook the rice according to the directions on the package [using olive oil instead of butter].
While the rice is cooking, heat the olive oil in a large pan (with a cover) over medium-high heat. Add the onion and red bell and sauté for two minutes; add the garlic and cook for another one minute. Next add the chicken, salt and pepper, and continue cooking for four minutes; stir in the shrimp and chorizo. Cook for two more minutes and then add the peas and beans; cover and turn heat to low.
As soon as the rice is ready, combine the two pots. Do not over-mix! Taste and adjust the seasonings with salt and pepper. Serve immediately topped with the olives.
Serves six
Recipe created by Chef Michael H. Flores •
©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com