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.  

Skillet Rice with Shrimp and Chicken
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

  1. 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).

  2. 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.

  3. 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.

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