Total Time
55mins
Prep 20 mins
Cook 35 mins

I just made this after posting - I knew it would be good because I had it marked as a keeper, but it had been so long since I made it I couldn't remember any specific details. After making it again, the only thing wrong was that I didn't make enough for my family of five! They also requested more shrimp : ) I'll be doubling the recipe in the future.....

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven over med-high heat until hot.
  2. Add chicken and stir until browned.
  3. Add rice, onion and garlic.
  4. Cook, stirring,until onion is tender and rice is lightly browned.
  5. Add broth, tomatoes,tomato liquid, paprika, ground red pepper and saffron. Bring to a boil; stir. Reduce heat; cover and simmer 10 minutes.
  6. Add shrimp, pepper strips & peas.
  7. Cover and simmer 10 minutes or until rice is tender and liquid is absorbed. Serves 6.
  8. * If using med. Grain rice, use 1 ¼ cups of broth; for parboiled rice, use 1 ¾ cups of broth.
Most Helpful

3 5

Tasty and flavorful. I had to add extra paprika and saffron - probably doubled the amount of both. I used a long-grain rice, but wish I had reviews on other recipes which show that short-grain rice would have been better. But it was a quick and easy meal which we did enjoy.