Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 2 ounces sliced dried chorizo, 1/4 cup each pimiento-stuffed olives and roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan. Drizzle with olive oil; sprinkle with pepper. Seal the pan in foil. Grill over medium-high heat, 30 minutes.
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|Serving Size: 1 Serving (874g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1121 (63%)|
|Amt Per Serving||% DV|
|Total Fat 124.6g||166 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 51.6g|
|Polyunsanturated Fat 26.9g|
|Cholesterol 654.8mg||201 %|
|Sodium 611.2mg||21 %|
|Potassium 1609.6mg||42 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 156.8g||224 %|
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Calories per serving: 1792
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