Dinner

Chicken and shrimp with Pepper Rice is for Dinner.

Chicken and shrimp with Pepper Rice takes 45 minutes to prepare.

Chicken and shrimp with Pepper Rice takes 45 minutes to cook.

Chicken and shrimp with Pepper Rice makes 4 servings.

The ingredients for Chicken and shrimp with Pepper Rice are:

White Rice, long grain, 1 cup
Baby Pepppers (Red & Orange) 3 peppers per serving, 8 serving
Stewed Tomatoes, 1 cup
Garlic, 2 tbsp
Lime Juice, 4 mL
Lemon Juice, 4 mL
Chicken Breast, no skin, 2
Shrimp, raw, 30 medium
Olive Oil, 2 tbsp
Mung Beans, 340 grams
Kikkoman Teriyaki Sauce & Marinade, 2 tbsp

Here is how you make Chicken and shrimp with Pepper Rice:

Wash/de-seed peppers, drain stewed Italian tomatoes, allocate 2 tbsp chopped/minced garlic and add to Food Processor - buzz until liquefied. Pour into prepared (non-stick cooking spray) crock pot and add rice - mix, cover and set on Low - stir semi-frequently to ensure there isn't any sticking of anything.Thaw and cut up your chicken. Thaw and remove the tails from your shrimp. Heat wok on Med-Hi heat on stove-top. Add oil, then cook chicken. Once chicken is almost completely cooked, add the shrimp and Teriyaki sauce. Follow this up with the mung beans and continue until they're somewhat softened.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user TIMANTEC.

The nutritional information for Chicken and shrimp with Pepper Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 367.9

• Total Fat: 8.5 g
• Cholesterol: 89.0 mg
• Sodium: 538.4 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 9.4 g
• Protein: 27.7 g