Cut chicken breasts into 1/2 inch cubes, set aside. Peel and clean shrimp, set aside. In a large skillet, saute' garlic, onion, shrimp and chicken in the butter; add remaining ingedients except the rice. Once shrimp turns pink, add long grain rice, stir to mix everything together, then add chicken broth. Under medium high heat, bring everything to a boil then lower heat to low, cover and continue to cook until rice is tender. Serve hot.
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 4|
|Calories from Fat: 147 (19%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 269.2mg||83 %|
|Sodium 986.8mg||34 %|
|Potassium 1061.7mg||28 %|
|Total Carbohydrate 87.9g||26 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 81.1g|
|Protein 62g||89 %|
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Calories per serving: 762
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