Weeknight Paella

2 tablespoons olive or vegetable oil
1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 can (14 oz) chicken broth
3/4 cup water
1 dried bay leaf
1/2 lb fully cooked chorizo sausage, cut into bite-size pieces
1/2 cup Green Giant® Select® LeSueur® frozen baby peas
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces
1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.

Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.

Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.

High Altitude (3500-6500 ft): Increase water to 1 1/4 cups. In step 3, cover and simmer 15 minutes. Stir in shrimp. Cover and cook about 13 minutes.

Makes:6 servings (1 1/2 cups each)


Cuisinart Chef’s Classic Nonstick 12-Inch Skillet with Glass Cover

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