Here's what you need:
1 Meyer lemon
2 cloves of garlic, minced
1 cup of fresh Italian parsley
1 cup of fresh basil
1 red bell pepper thinly sliced into strips
1 Serrano pepper finely chopped
1 1/2 pounds of chicken breast (or thighs) cut into thin tenders
1/2 pound of shrimp (16/20 count per pound is a good size to go with)
1 1/2 cups of long grain white rice
3 cups of low sodium chicken stock
1 cup of frozen peas
1/4 cup of extra virgin olive oil, plus 2 tablespoons
Here's what you do:
First, make the green sauce for your rice. Take your parsley, basil, and 1 clove of garlic and put them in a food processor. Next, take your lemon and squeeze all of its juice into the food processor, be careful not to let any seeds get into the mix. Now add 1/4 cup of extra virgin olive oil to the food processor and turn it on. Let it all blend for about a minute.
Now put a pot on medium heat and coat with 1 tablespoon of extra virgin olive oil. When the pot is hot add your rice to it with salt and pepper. Shake the rice around a bit so every grain is coated in oil and well seasoned, then add 3 cups of stock to the pot, cover it, and bring it to a low boil. Put your burner on low and let the rice simmer for 18-19 minutes.
While the rice is on, cut up the bell pepper, Serrano, and garlic and season the shrimp with salt and pepper.