Wednesday, February 15, 2012

Recipe: 30 Minute Weeknight Paella

Weeknight Paella
  • 2   tablespoons   olive or vegetable oil
  • 1   package  chicken-and-garlic rice and vermicelli mix (5.9 ounces)
  • 1   cup   frozen bell pepper and onion stir-fry (from 1-pound bag)
  • 1 3/4   cups   Progresso® chicken broth (from 32-ounce carton)
  • 3/4   cup   water
  • 1     dried bay leaf
  • 1/2   pound  fully cooked chorizo sausage, cut into bite-size pieces
  • 1/2   cup   Green Giant® SELECT® frozen baby sweet peas
  • 1     deli rotisserie chicken (2 to 2 1/2 pound), 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.

    Credit: Photograph and recipe from via

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