WEEKNIGHT PAELLA

Weeknight Paella image

Try our skillet-made, Spanish-inspired paella that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 530, Carbohydrate 12 g, Cholesterol 170 mg, Fat 3, Fiber 0 g, Protein 45 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 2 g, TransFat 1/2 g