Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 cloves garlic, minced

  3. 1 medium onion, chopped

  4. 1 medium red bell pepper, chopped

  5. 1 cup long-grain rice

  6. 1 cup white wine

  7. 4 boneless, skinless chicken breast halves, poached and cubed

  8. 8 medium uncooked shrimp, peeled and deveined

  9. 2 cups low-salt chicken broth

  10. 1 pound very ripe plum tomatoes, chopped

  11. 1 (10-ounce) package frozen artichoke hearts, thawed

  12. 1/4 teaspoon crushed red pepper flakes

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon freshly ground pepper

  15. 2 tablespoons fresh Italian parsley, chopped

  16. 1 lemon, cut into wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C).

  2. Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover. Add garlic, onion and red pepper; saute for 5 minutes, or until onion just begins to brown. Reduce heat to medium; stir in rice and cook for 2 minutes, stirring constantly. Add wine and bring to simmer over high heat. Cook until almost all liquid has evaporated.

  3. Stir in chicken, shrimp and chicken broth. Add tomatoes, artichokes, red pepper flakes, salt and pepper. Bring to simmer; cover pot and bake for 30 minutes, or until rice is tender. Transfer to serving bowls; sprinkle with parsley, garnish with lemon wedges and serve.


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