Food and Recipes Recipes Chicken and Shrimp Skillet Rice Combine one-dish cooking with a flavorful rice dinner recipe, and you've got our attention. This chicken and shrimp recipe does just that. A dish that will have the whole family coming back for a spoonful (or two) more, this hearty chicken and shrimp combination mixes in Southern staples, like okra and plum tomatoes, for a flavorful meal in just one pan. Although chicken thighs and fresh shrimp are the stars of this rice skillet recipe, simple substitutions can also give this dish a tasty twist. Instead of chicken, try sausage. You can also swap crabmeat for shrimp. Create a vegetarian rice dinner recipe option by omitting the proteins, substituting in vegetable stock, and considering the addition of other vegetables as well. We love any meal that makes clean-up a breeze. With just one skillet in the mix, this recipe will let you step away from the sink after dinner just a little faster. That's a win in our kitchen. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 18, 2018 Print Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Hands On Time: 40 mins Total Time: 80 mins Yield: 6 servings Ingredients 1 cup uncooked long-grain white rice 2 cups reduced-sodium chicken broth 3 fresh thyme sprigs 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 2 1/2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil 1 small yellow onion, chopped (about 3/4 cup) 1 green pepper, chopped (about 1 cup) 2 garlic cloves, chopped cup frozen sliced okra, thawed 1/2 pound medium-size raw shrimp, peeled and deveined 1/4 teaspoon ground red pepper 3 plum tomatoes, chopped 2 green onions (green parts only), sliced Directions Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes). Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high. Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately. Chef's Notes We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth. Print