Total Time
50mins
Prep 10 mins
Cook 40 mins

This is from my SIL's mom and it's wonderful.

Ingredients Nutrition

Directions

  1. *Ifusing medium grain rice, use 1 1/4 c.
  2. broth; if using parboiled rice, use 1 3/4 c.
  3. broth.
  4. Heat oil in Dutch oven over medium-high heat until hot.
  5. Add chicken and stir until browned.
  6. Add rice, onion and garlic.
  7. Cook, stirring, until onion is tender and rice is lightly browned.
  8. Add broth, tomatoes, tomato liquid, paprika, ground red pepper, and saffron.
  9. Bring to a boil; stir.
  10. Reduce heat; cover and simmer 10 min.
  11. Add shrimp, pepper strips, and peas.
  12. Cover and simmer 10 min.
  13. or until rice is tender and liquid is absorbed.
  14. Makes 6 servings.

Reviews

(1)
Most Helpful

I would rate this 5 stars, but DH thought it was too spicy. I used a yellow rice mix, so I omitted the saffron and used about 2 cups chicken broth because the mix instructions said to use 3 1/2 water to that amount of rice (5 servings). It really was quite easy and took less than 50 minutes to make---more like 30, I would say. Thanks for posting.

Deb G May 20, 2009

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