Skillet Rice with Shrimp and Chicken

Ingredients

• Salt
• Black pepper
• Garlic
• Kosher salt
• Water
• Yellow onion
• Green onions
• Pepper
• Onion
• Chicken broth
• Green onion
• Fresh thyme
• Red pepper
• Cooked rice
• Shrimp
• Tomatoes
• Chicken
• Onions
• Thyme

Directions

1. Prepare the rice as the package instructs, using chicken broth in place of water and adding the fresh thyme sprigs to the broth. Once the rice is done, scatter it in a thin layer over a baking sheet, then remove and discard the thyme. Let the rice cool all the way, about 30 minutes.
2. While the rice cools, combine the chicken pieces with 2 tsp. kosher salt and 1/2 tsp. black pepper. Heat the oil in a large skillet over medium heat, add the chicken, and cook, stirring now and then, for 4 to 5 minutes, until it takes on a little color. Add the yellow onion, green pepper, and garlic, and continue cooking, stirring frequently, for 5 minutes, until the onion has softened. Turn the heat up to high.
3. Add the okra, cooled rice, shrimp, red pepper, and the remaining salt and black pepper. Cook, stirring the whole time, for 4 to 5 minutes, until the shrimp are pink and the rice is hot throughout. Stir in the tomatoes and cook for 5 minutes, until they are heated through. Take the skillet off the heat, scatter the sliced green onions over the top, and serve immediately.