Weeknight Paella

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.