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Weeknight Paella
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Prep Time:
30 minutes
Total Time:
30 minutes
30-minute Spanish paella cooked in a skillet.
Ingredients:
  • 2 tablespoons olive or vegetable oil
  • 1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix
  • 1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup water
  • 1 dried bay leaf
  • 1/2 lb fully cooked chorizo sausage, cut into bite-size pieces
  • 1/2 cup frozen baby sweet peas
  • 1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces
  • 1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
Instructions:
  • In a 12-inch skillet, heat oil on medium-high heat. Add rice mix and stir in the vegetables. Continue cooking for 2 to 3 minutes, stirring constantly, until the rice mix starts to brown.
  • Add the broth, water, bay leaf, and seasoning packet from the rice mix. Bring to a boil, then lower the heat. Cover and let it simmer for 5 minutes.
  • Combine sausage and peas in the pot with chicken pieces. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 10 minutes. Add shrimp and continue cooking for about 5 minutes until shrimp and chicken are heated through. Remember to remove the bay leaf before serving.

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