ounces boneless, skinless chicken breasts or cooked ham, cut into 1-inch pieces
1
(14-1/2-ounce) can diced tomatoes, undrained
1
cup chopped onion
2
cloves garlic, minced
1/8
to 1/4 teaspoon hot pepper sauce
8
ounces uncooked large shrimp, peeled and deveined
1
medium green bell pepper, chopped
Prep Time
15 minutes
Cook Time
30 minutes
1. In large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
2. Slowly stir in 2 cups water, chicken, tomatoes, onion, garlic, hot pepper sauce and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
3. Stir in shrimp and bell pepper. Cover; simmer 8 to 10 minutes or until rice is tender and shrimp turn pink.
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