1 package (7 ounces) wild pecan aromatic rice
2-1/2 to 3 cups fat-free reduced-sodium chicken broth, divided
3/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground red pepper
1/2 pound boneless skinless chicken breast, cut into 1/2-inch pieces
1 tablespoon vegetable oil
1 large onion, chopped
2 cups chopped red, yellow and green bell peppers
2 cloves garlic, minced
1 large ripe tomato, chopped
6 ounces peeled and deveined medium shrimp
2 tablespoons chopped parsley
Cook rice according to package directions, substituting 2 cups chicken broth for the water and omitting salt.
Meanwhile, combine salt, black pepper and red pepper in small bowl; sprinkle half over chicken. Heat oil in large nonstick skillet over medium heat. Add chicken; cook without stirring 2 minutes or until golden. Turn chicken; cook 2 minutes more. Remove chicken; set aside.
Add onion and bell peppers to same skillet; cook and stir 2 to 3 minutes or until onion is translucent. Add garlic; cook 1 minute longer. Stir in chicken, tomato, shrimp, remaining pepper mixture and 1/2 cup chicken broth; bring to a boil. Reduce heat; simmer 5 minutes or until shrimp are opaque.
Stir in parsley and rice. Add additional chicken broth if needed to moisten rice. Cook 3 minutes longer or until liquid is absorbed and jambalaya is hot.