- 1 of 3 Heat oil in large nonstick skillet. Add chicken; saute 3 minutes or until browned. Push to side of skillet. Add onion and garlic; saute until softened, about 3 minutes.
- 2 of 3 Add water, broth powder, salt, turmeric, pepper flakes and black pepper. Bring to boiling. Stir in rice and peas. Remove from heat; cover and let stand 7 minutes.
- 3 of 3 Stir in clams with liquid and shrimp. Heat briefly. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 320 kcal cal., 47 g carb., 22 g pro., 69 mg chol., 4 g Fat, total, 773 mg sodium