Paella Valenciana - cooking recipe

Ingredients

1/2 lb. boneless, skinless chicken breast, cut into 1-inch thick strips
2 Tbsp. vegetable oil
12 medium shrimp, peeled and deveined
1/2 c. chopped onion
2 medium red or green bell peppers, chopped
2 c. long-grain rice
2 (14 1/2 oz. each) cans chicken broth
1 (14 1/2 oz.) can whole peeled tomatoes, undrained and cut up
1 (10 oz.) pkg. frozen peas, thawed
1 Tbsp. Lawry's seasoned salt
1 tsp. Lawry's garlic powder with parsley
1/2 tsp. hot pepper sauce
1/4 c. sliced green olives

Preparation

In paella pan or large skillet, brown chicken in oil.
Add shrimp and cook until pink.
Remove and set aside.
Keep warm.
In same skillet, saute onion and bell peppers.
Add rice, broth and tomatoes.
Bring to a boil; reduce heat, cover and simmer 25 minutes.
Add peas, seasoned salt, garlic powder with parsley, hot pepper sauce and reserved chicken and shrimp mixture.
Blend well. Heat 10 minutes.
Stir in olives.