Weeknight Paella

By carvalhohm

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 Green Giant® SELECT® 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

Preparation

Step 1

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.

SERVINGS: 6