One Pot Mexican Rice Dinner

Mexican Rice Dinner

2 boneless, skinless chicken breasts, cut into bite-sized pieces

12 ounces medium-sized raw shrimp, peeled and deveined

3 Tablespoons coconut oil, divided

1 cup brown rice

2-15 ounce cans low-sodium chicken stock

medium onion, chopped

small red bell pepper, chopped

1/2 seeded jalapeno, finely minced

1 Tablespoon garlic, finely minced

2 Tablespoons tomato paste

1-2 teaspoons hot sauce

2 Tablespoons fresh, finely chopped cilantro

salt and pepper to taste

Heat 1 tablespoon of coconut oil over medium-high heat.  Add chicken, salt, and pepper. Cook until chicken is well done and browned.  Removed chicken from pan and set aside.

Put the pan back on the heat, add remaining 2 tablespoons of oil.  Heat up oil and add the rice.  Stir constantly for about 3 minutes.  Once rice has had time to "toast", add onion, pepper, jalapeno, and garlic.  Stir constantly and cook until vegetables become tender.  About 8-10 minutes.  Stir in tomato paste.  Add both cans of chicken stock.  Bring to a boil.  Reduce heat to medium-low and simmer for 20-25 minutes.  Place shrimp on top of simmering rice mixture, cover, and let cook for an additional 10-15 minutes.  Add chicken and fresh cilantro.  Stir thoroughly.

If you are using white rice, use 1 cup rice and 2 cups chicken stock instead of the 2 cans.

Enjoy!