Skillet Rice with Shrimp and Chicken

Simple substitutions give these hearty dishes a unique taste: replace sausage with chicken, crab meat with shrimp, or prepare a vegetarian version by replacing vegetable broth with protein.
Cook the rice according to the directions on the package, replacing the water with chicken broth and adding sprigs of fresh thyme to the broth. Place the cooked rice in a thin layer on a baking sheet; discard the thyme sprigs. Allow to cool completely (about 30 minutes).Meanwhile, combine the chicken pieces, 2 tsp kosher salt, and 1/2 tsp black pepper. Saute the chicken in the preheated oil in a large skillet over medium-high heat, stirring occasionally, for 4-5 minutes or until lightly browned. Add the yellow onion, green pepper and garlic and cook, stirring frequently, for 5 minutes or until the onion is tender. Increase the heat to maximum.Add okra, rice, shrimp, red pepper, remaining salt and black pepper and cook, stirring constantly, for 4-5 minutes or until the shrimp is pink and the rice is well warmed. Add the tomatoes and cook for 5 minutes or until the tomatoes are completely warmed through. Remove from the heat and sprinkle with chopped green onions. Serve immediately.