Ingredients

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1/2 pound boneless skinless chicken breasts, cut into 1 inch pieces
2 large onions, chopped
1 cup chopped green pepper
1 celery rib, chopped
2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1 Tablespoon canola oil
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/2 cup water
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups cooked long grain rice

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Instructions

1. In a large saucepan, sauté the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink.

2. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil.

3. Reduce heat; cover and simmer for 15 minutes.

4. Add shrimp; simmer 6 to 8 minutes longer or until shrimp turn pink. Stir in rice.

Nutrition

Serving Size: 3 cups
Calories: 344
Sodium: 753mg
Fat: 6g
Saturated Fat: 1.5g
Carbohydrates: 39g
Fiber: 6g
Protein: 32g
Cholesterol: 252mg