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Ingredients
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- 2 Tbs olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 2 1/2 cups low-sodium chicken broth
- 1 cup uncooked white rice (not instant)
- 1 tsp dried oregano
- 1/2 * 1/2 tsp salt or to taste
- 1/8 * 1/8 tsp ground turmeric
- 14.5 * 14.5-oz can diced tomatoes, undrained
- 1 * 1 red bell pepper, seeded, cored, and cut into small, thin strips
- 1 * 1 cup frozen peas
- 2 * 2 cups diced cooked chicken
- 1 . In a large pan, heat oil for 30 seconds over medium heat. Add onion and cook 2 minutes. Add garlic and cook 1 more minute. Stir in broth, rice, oregano, salt, and turmeric.
- 2 . Bring mixture to a boil, reduce heat, and simmer, covered, for about 15 minutes.
- 3 . Stir in tomatoes, pepper strips, and peas. Simmer for 5 minutes. Add chicken and cook for 1 more minute, or until paella is hot.
Preparation
Step 1
QUICKER Total time: 25 minutes
Ingredients:
1 five-oz package yellow saffron rice
1 can Ro-Tel mild seasoned diced tomatoes (or regular diced tomatoes), in juice
1 can black beans, drained and rinsed
2 tsp garlic powder
2 to 3 links fully cooked breakfast sausage, cut into 1/4-inch rounds
10 to 12 frozen cooked shrimp, thawed and shelled
Cooked leftover veggies, like peppers, onion, or broccoli (optional)
Directions:
Cook the rice according to package instructions.
Combine the Ro-Tel, black beans, and garlic in a large pot, and warm over medium heat.
Add the sausage, shrimp, and leftover veggies (if desired) to the bean mixture, and heat until all elements are warmed, about 10 minutes. Fold in the yellow rice and serve.