By Don Donnelley

1 lb. chicken   

1 lb. pork   

1 lb. shrimp   

1/2  bunch scallions +/- to taste   

3 large bell peppers - 1 green, 1 yellow, 1 red   

at least 1 huge can of chicken broth   

white or brown rice (NOT INSTANT!)

garlic

olive oil

(Best served with some good fresh bread and real butter)

(If needed, set frozen shrimp out to thaw)  Chop garlic, chicken, pork, scallions & peppers to desired size.  Pour olive oil in extra large skillet to coat bottom.  Throw in garlic, chicken and pork and lightly brown.  Add scallions and peppers and lower heat and let simmer just enough to take the crunch from peppers and onions.  Add rice and chicken broth.  (You are using the chicken broth as the substitute for the water called for in the recipe to cook the rice.  If you use water you will be disappointed.)  Cover to let rice cook.  Add shrimp about 10 minutes before rice is done.  Fluff and serve.