Rice Chicken Soup

4 Chicken Thighs skinless (Foster Farms)
1/2 Pound Shrimp
2 Cups Frozen Peas & Carrots (Birds Eye)
2 Cups cooked Rice ( Uncle Bens Minute Rice)
1 bunch chopped Cilantro
1 Cup Diced Roasted Red Peppers
1 Quart Water
4 Table Spoon Chicken Bouillon (Knorr)
Garlic Salt (Lawry's)
Lemon Pepper ( Lawry's)

How to:
Put water & chicken bouillon in large pot on medium heat. Chop Chicken in bit size chunks. Add to pot of water. Let cook for 20 minutes. Cook rice per instruction on the box. After chicken is done add shrimp, rice, peas & carrots, red peppers & cilantro. Add seasoning to taste. Let cook for 15 minutes then ready to serve.

You may want to add cheese on top as I do. Every thing taste better with cheese