Best Shrimp Broccoli Brown Rice Paella Recipes

SHRIMP & BROCCOLI BROWN RICE PAELLA

Shrimp & Broccoli Brown Rice Paella image

Years ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cups uncooked long grain brown rice
2 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon saffron threads
6 cups chicken stock
2 pounds uncooked large shrimp, peeled and deveined
1-1/2 cups fresh broccoli florets
1 cup frozen peas

Steps:

In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer., Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through. Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.

Nutrition Facts : Calories 331 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 693mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

SHRIMP & BROCCOLI BROWN RICE PAELLA

Shrimp & Broccoli Brown Rice Paella image

Years ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. -Joni Hilton, Rocklin, California

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cups uncooked long grain brown rice
2 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon saffron threads
6 cups chicken stock
2 pounds uncooked large shrimp, peeled and deveined
1-1/2 cups fresh broccoli florets
1 cup frozen peas

Steps:

In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer., Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through. Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.