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Makes 6 servings
- 1 clove garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 3 Chicken breasts, boned and halved
- 1 1/2 cups chopped Onion
- 1 10-ounce package frozen green peas, thawed
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups tomato juice
- 1 pound peeled deveined raw Shrimp
- 4 cups hot cooked rice
Heat garlic with oil in large heavy skillet over medium-high heat. Add Chicken and brown; push to one side. Cook Onion in pan until tender. Stir in Peas, oregano, salt, pepper and tomato juice; simmer, covered 15 to 20 minutes. Add Shrimp and cook 10 minutes longer. Spoon rice around edges of 6 individual casseroles; fill centers with Chicken mixture. Or serve over hot rice.