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Ingredients
- 2 red bell peppers (1 and 1/2 lbs total)
- 1 teaspoon olive oil
- 1 cup cubed cooked ham (1/2 in) or 1 cup Canadian bacon (4 oz)
- Spanish rice mix (you will need 2 packages, 5 to 6 ounces each)
- 1 1/2 quarts fat-skimmed chicken broth
- 1/4 teaspoon saffron thread (optional)
- frozen peas (1 cup of the frozen, petite kind)
Details
Servings 1
Preparation time 45mins
Cooking time 45mins
Adapted from food.com
Preparation
Step 1
1 Rinse, stem, seed and chop bell peppers. 2 In a 5-6 quart nonstick pan over high heat, stir 1 and 1/2 cups chopped red peppers with the oil and ham until peppers are limp, about five minutes. 3 Add rice, water (as specified on package) and seasoning packets. 4 Bring to a boil, cover reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes, stirring occasionally. 5 About 8 minutes before rice is done, in a 4 to 5 quart pan over high heat, bring broth and saffron to a boil. 6 Stir in shrimp, cover and return to a boil. 7 Reduce heat and simmer until shrimp is opaque in center of thickest part (cut to test) about 5 minutes. 8 With a slotted spoon, transfer shrimp to a small bowl. 9 Return broth to a boil over high heat. 10 Stir peas into rice mixture and cook until they're hot, about 2 minutes. 11 Mound hot rice mixture equally in the center of 6 wide soup bowls, spoon shrimp around rice, sprinkle with remaining chopped red peppers, and ladle broth around rice.
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