2 Tbsp olive oil
4-5 chicken tenders, cut into bite size pieces
1 onion, diced
1 bell pepper, diced
2 Tbsp minced garlic
1 cup sliced celery
1/4 tsp cayenne pepper
1 tsp onion powder
1 Tbsp garlic powder
1/4 tsp salt
1/2 tsp pepper
2 cups uncooked jasmine rice
5 tsp chicken bouillon powder
5 cups water
2 Tbsp Worcesertshire sauce
A few dashes of pepper sauce
1 lb salad shrimp, precooked and shelled
In olive oil, brown chicken and saute onion, garlic, bell pepper and celery. Cook until meat is browned and veggies are tender. Add cayenne pepper, onion powder, garlic powder, salt and pepper. Stir well. Add rice, bouillon powder and water. Cook 20 minutes until rice is done. Add Worcestershire sauce, pepper sauce and shrimp. Mix well and do not overcook the shrimp.
