2 tbsp. butter
1 lb. boneless, skinless chicken breast, cut in 2 inch pieces
1 med. onion, chopped
1 med. green pepper, cut in 1/2 inch pieces
1 lg. clove garlic, crushed
1 c. uncooked rice, not minute
1 (16 oz.) can whole tomatoes
1 (14 oz.) can chicken broth
1 tbsp. chopped parsley
1 tsp. dried basil leaves
1 tsp. hot red pepper sauce
1/2 lb. lg. frozen shrimp
1 c. frozen peas, thawed

In skillet melt butter, saute chicken, onion, pepper and garlic 5 minutes. Add rice and cook 3 minutes. Add tomatoes and the liquid. Add chicken broth, parsley, basil and pepper sauce and bring to boil. Simmer covered for 15 minutes. Add shrimp and peas, simmer covered for 3 minutes until tender.