Total Time
Prep 10 mins
Cook 30 mins

A recipe from Ricardo

Ingredients Nutrition


  1. In a large skillet, brown the onion and chicken in the butter. Add the rice and soy milk. Season to taste.
  2. Cover and simmer until the liquid has been absorbed. Keep warm.
  3. In a saucepan, cook the shrimp until pink and firm. Add the vegetables, ginger and garlic. After a minute of cooking, add the chicken broth. In each individual bowls spoon a serving of rice, add cilantro and cover with broth and its garnishes.

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