Weeknight Paella

  • Prep 30 min
  • Total 30 min
  • Servings 6

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

  • 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.

  • Chorizo is a spicy Spanish pork sausage sold fresh or fully cooked. Fresh sausage must be cooked before it’s added to this recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
300
Total Fat
34g
52%
Saturated Fat
10g
51%
Trans Fat
1/2g
Cholesterol
170mg
57%
Sodium
1430mg
59%
Potassium
550mg
16%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
2g
Protein
45g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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