|Canned tomatoes||1 Pound (1 Can)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Rice||1 Cup (16 tbs) (Brand)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Chicken bouillon cube||1 , crushed|
|Salt||2 1⁄2 Teaspoon|
|Powdered saffron||1 Pinch|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Canned small shrimp||4 1⁄2 Ounce, drained, rinsed (1 Can)|
|Frozen peas||1 Cup (16 tbs), thawed|
Drain tomatoes; reserve juice.
Chop tomatoes in large pieces.
Add water to juice to make 2-1/2 cups liquid.
In a large skillet, cook rice, onion and garlic in olive oil until golden.
Add tomato liquid, chicken-bouillon cube, salt and saffron; stir.
Bring to a boil.
Simmer 20 minutes.
Remove from heat.
Stir chicken, shrimp, peas and tomato pieces into rice.
Heat about 5 minutes.