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1 8 3/4-ounce can whole kernel sweet corn

1 8 1/2-ounce can green lima beans

1 14 1/2-ounce can stewed tomatoes

2 half chicken breasts, skinned, boned, cubed

1 cup fresh or frozen sliced okra

1 cup green pepper strips

2 cloves garlic, minced

1/8 to 1/4 teaspoon each allspice, cayenne and black pepper

6 ounces medium shrimp, shelled and deveined

3 cups hot cooked brown rice

Drain liquid from corn and lima beans in large heavy pan. Add tomatoes, chicken, okra, green pepper and seasonings. Bring to a boil; reduce heat to medium; cook 6-8 minutes or until thickened. Stir in corn and lima beans; heat thoroughly. Just before serving, stir in shrimp; cook until done. Serve over rice. Yield: 4 servings. This can easily be expanded by doubling or tripling ingredients.


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