Chicken and shrimp with Pepper Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 367.9
  • Total Fat: 8.5 g
  • Cholesterol: 89.0 mg
  • Sodium: 538.4 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 27.7 g

View full nutritional breakdown of Chicken and shrimp with Pepper Rice calories by ingredient
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Variation of a variant of various things... Variation of a variant of various things...
Number of Servings: 4


    White Rice, long grain, 1 cup
    Baby Pepppers (Red & Orange) 3 peppers per serving, 8 serving
    Stewed Tomatoes, 1 cup
    Garlic, 2 tbsp
    Lime Juice, 4 mL
    Lemon Juice, 4 mL
    Chicken Breast, no skin, 2
    Shrimp, raw, 30 medium
    Olive Oil, 2 tbsp
    Mung Beans, 340 grams
    Kikkoman Teriyaki Sauce & Marinade, 2 tbsp


Wash/de-seed peppers, drain stewed Italian tomatoes, allocate 2 tbsp chopped/minced garlic and add to Food Processor - buzz until liquefied. Pour into prepared (non-stick cooking spray) crock pot and add rice - mix, cover and set on Low - stir semi-frequently to ensure there isn't any sticking of anything.

Thaw and cut up your chicken. Thaw and remove the tails from your shrimp. Heat wok on Med-Hi heat on stove-top. Add oil, then cook chicken. Once chicken is almost completely cooked, add the shrimp and Teriyaki sauce. Follow this up with the mung beans and continue until they're somewhat softened.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user TIMANTEC.

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