30-Minute Jambalaya Skillet - cooking recipe

Ingredients

2 boneless skinless chicken breasts, cut into bite-size chunks
1/2 cup celery, chopped
1/2 cup onion, chopped
1 green pepper, strips
2 tablespoons creole seasoning
14 ounces diced tomatoes
14 ounces tomato sauce
2 cups water
1/2 lb shrimp, peeled and deveined
2 cups Minute Rice, uncooked

Preparation

Coat chicken with 1 tbsp of the creole seasoning.
Cook in 1 tbsp oil in a large skillet.
Add celery, onion and green pepper and continue cooking until done.
Stir in tomatoes, sauce, water, and shrimp.
Add 1 tbsp of creole seasoning (or to taste).
Bring to a boil and simmer for 2 minutes.
Add rice, cover and cook 5 minutes or until rice is done.