Summarize the following:
Here are the ingredients that you'll need:  2 tbsp. olive oil 1 cup long grain rice 1 cube chicken bouillon ½ cup diced red pepper ½ cup peas ½ cup corn ¼ cup chopped onion 1 minced garlic clove 1 package tomato sauce 2 ½ cups water Salt and pepper to taste 3 chopped boneless chicken breasts 3 lbs. large shrimp To do this, simply peel the skin off the shrimp, starting with its head. To devein the shrimp, make a ¼ inch cut into the bag of the shrimp, and pull out the dark vein running along the length of the back of the shrimp. If you can't see or find the vein of one shrimp, just move on to the next one. Use a sharp knife to cut strips that are about 1 inch (2.5 cm) wide along the length of each chicken breast. Heat the oil for at least one minute, until it begins to bubble. Cook them for about 5 minutes. They will continue to cook as you add the other ingredients. Cook the rice for about 2–3 minutes, until it's slightly browned.  Continue to stir the ingredients together. Sauté the ingredients for 1–2 minutes. Salt and pepper to taste. Stir the ingredients to blend them further. Turn the heat to low setting and allow the Spanish rice to cook without disturbing it for 15–20 minutes, until the liquid is absorbed. You can open the lid once or twice toward the end of the process to check on the rice, but keep it closed the rest of the time. Let it cool for about five minutes. During this time, the leftover liquid will be absorbed and the flavors will blend further. Serve this tasty dish as a main course. This recipe serves five people.
Gather the ingredients for making Spanish rice with chicken. Peel and devein 3 lbs. of large shrimp. Chop 3 boneless chicken breasts. Heat 2 tbs. of olive oil in a skillet. Add the chicken and shrimp to the hot oil. Stir in 1 cup of long grain rice. Add 1 cube of chicken bullion to the mixture. Add ¼ cup of chopped onion, 1/2 cup of corn, and 1/2 cup of diced red pepper to the mixture. Add one minced clove of garlic and ½ cup peas to the rice. Add 1 package of tomato sauce and 2 ½ cups of water to the ingredients. Cover the skillet. Turn off the heat. Serve.