Rice with Chicken and Shrimp

This Rice with Chicken and Shrimp is an easy-to-make, delicious option for your dinner table. A true fan favorite that brings comforting flavors and textures to your palate.

Total Time

1hr

4.8

5 Ratings

Author: MAGGI®

Servings:

Ingredients

•

1 tsp

Chicken Bouillon Powder

•

3 Tbsp

Maggi Seasoning

•

2 Tbsp

Corn Oil , divided

•

1/2 cup

White Rice

•

1 cup

Water

•

4 Tbsp

Frozen Mixed Vegetables

•

Eggland's Best Classic Egg , scrambled

•

1/2 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Simply Organic Onion Powder

•

Medium Shrimp , peeled, deveined

•

1/2

Boneless, Skinless Chicken Breast

Cooking Instructions

Heat 1 Tbsp of Corn Oil (1 Tbsp) over medium heat in a pot. Add the White Rice (1/2 cup) and cook, stirring frequently, until golden. Add the Water (1 cup) and reduce the heat to low.

Cover and cook for 20 minutes or until the rice is tender.

Stir in the Maggi Seasoning (3 Tbsp) , Frozen Mixed Vegetables (4 Tbsp) , and Eggland's Best Classic Egg (1) . Set aside covered.

Combine the Chicken Bouillon Powder (1 tsp) , Simply Organic Garlic Powder (1/2 tsp) , and Simply Organic Onion Powder (1/2 tsp) in a small bowl.

Sprinkle the mixture evenly over the Medium Shrimp (8) and Boneless, Skinless Chicken Breast (1/2) .

Heat a skillet over low heat and add 1/2 Tbsp of Corn Oil (1 tsp) . Add the shrimp, cover, and cook for 5 minutes on each side. Set aside.

Add the remaining 1/2 Tbsp of Corn Oil (1 tsp) to the skillet and add the chicken. Cover and cook for 8 minutes on each side, then cut into small pieces.

Place the rice mixture in a bowl and top with the shrimp and chicken.

Nutrition Per Serving

CALORIES

399

FAT

17.6 g

PROTEIN

18.0 g

CARBS

41.0 g