- cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer
- for 10 minutes.
- Add rice and return to a boil. Reduce heat; cover and simmer for
- 25-30 minutes or until rice is tender. Stir in shrimp and chicken;
- cook 2-4 minutes longer or until shrimp turn pink. Yield: 13
- servings (1 cup each).
Nutritional Facts: 1 cup equals 288 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 1,185 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.