Rice with Chicken and Shrimp

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 tsp

Chicken Bouillon Powder

3 Tbsp

Maggi Seasoning

2 Tbsp

Corn Oil , divided

1/2 cup

White Rice

1 cup

Water

1/4 cup

Frozen Mixed Vegetables

1

Egg , scrambled

1/2 tsp

Garlic Powder

1/2 tsp

Onion Powder

8

Medium Shrimp , peeled, deveined

1/2

Boneless, Skinless Chicken Breast

cut into 2 pieces lengthwise

Cooking Instructions

HIDE IMAGES

Step 1

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.

Step 2

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

Step 3

Stir in the Maggi Seasoning (3 Tbsp) , Frozen Mixed Vegetables (1/4 cup) , and Egg (1) . Set aside covered.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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