Turkey Sausage Paella

This is more like a cross between jambalaya and paella but it's a good and easy one dish meal.

• Ready In: 35 mins
• Serves: 4
• Yields: 1 1/2 cups

Ingredients

• 2 3⁄4 cups  reduced-sodium fat-free chicken broth
• 1⁄4 teaspoon saffron thread
•  cooking spray
• 2  ounces  spanish chorizo sausage
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped red bell pepper
• 3  garlic cloves, minced
• 3⁄4 cup  uncooked arborio rice
• 1⁄4 cup dry white wine
• 1⁄2 teaspoon  spanish  smoked paprika
• 1 (14 1/2ounce) can  petite diced tomatoes, drained
• 2  cups  shredded  cooked turkey breast (about 8 ounces)
• 1⁄2 cup  frozen peas, thawed
• 2  tablespoons  chopped fresh parsley

Directions

1. Combine broth and saffron in a small saucepan over low heat; bring to a simmer.
2. Remove from heat.
3. Heat a large nonstick skillet over medium-high heat.
4. Coat pan with cooking spray.
5. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble.
6. Remove chorizo from pan with a slotted spoon; drain on paper towels.
7. Add onion and pepper to pan; cook 5 minutes or until lightly browned.
8. Add garlic; cook 2 minutes.
9. Add rice; cook 3 minutes, stirring constantly.
10. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits.
11. Stir in broth mixture and tomatoes; bring to a boil.
12. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
13. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.