Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon crushed saffron threads

  2. 1/3 cup hot water

  3. 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

  4. 1/2 lb uncooked chicken breast tenders (not breaded), cut crosswise into bite-size pieces

  5. 2 teaspoons salt-free southwest chipotle seasoning blend

  6. Butter-flavor cooking spray

  7. 2 packages (8.8 oz each) microwavable garden vegetable rice

  8. 1/2 cup Green Giant® Valley Fresh Steamers® Select® frozen baby sweet peas (from 12-oz bag)

Instructions Jump to Ingredients ↑

  1. In small bowl, mix saffron and hot water; set aside.

  2. In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butter-flavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.

  3. Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.


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