Weeknight Paella

 

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 Green Giant® SELECT® 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

• 1 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.
• 2 Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
• 3 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.