Weeknight Paella

Submitted by Stephanie S.

"This is a super quick paella dish that can be made in about 1/2 an hour. The flavors aren't as complex as the original but this is close. It uses an already cooked rotisserie chicken."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 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
• 3⁄4 cup water
• 1 dried bay leaf
• 1⁄2 lb fully cooked chorizo sausage, cut into bite sized pieces
• 1⁄2 cup frozen baby peas
• 1 rotisserie-cooked chicken, cut into six serving pieces
• 1 cup cooked deveined peeled medium shrimp, thawed and tails removed

directions

1. In 12 inch skillet, heat oil over medium high heat.
2. Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
3. Stir in broth, water, bay leaf and seasoning packet from rice mix.
4. Heat to boiling; reduce heat to low.
5. Cover; simmer 5 minutes.
6. Stir in sausage and peas.
7. Add chicken pieces.
8. Heat to boiling over medium-high heat; reduce heat to low.
9. Cover; simmer 10 minutes.
10. Stir in shrimp.
11. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
12. Remove bay leaf before serving.