Weeknight Paella

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1
    (6 ounce) package chicken and garlic rice vermicelli mix (rice a roni)
  • 1
    cup frozen onion and three pepper blend
  • 1
    (14 ounce) can chicken broth
  • 34
    cup water
  • 1
    dried bay leaf
  • 12
    lb fully cooked chorizo sausage, cut into bite sized pieces
  • 1
    rotisserie-cooked chicken, cut into six serving pieces
  • 1
    cup cooked deveined peeled medium shrimp, thawed and tails removed
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DIRECTIONS

  • 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.
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