Paella a la espanola
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----kim romero kkpx21b--- | ||
| 2 | tablespoons | Margarine or butter |
| 1¼ | pounds | To 1 1/2 lbs chicken thighs skinned |
| 7⅛ | 6 oz rice-a-roni rice pilaf | |
| 14½ | ounce | To 16 oz. tomatoes or stewed tomatoes, undrained |
| ½ | teaspoon | Turmetic (optional) |
| ⅛ | teaspoon | Hot pepper sauce or just some black pepper |
| 8 | ounces | Medium cooked, shelled deveined shrimp |
| 1 | cup | Peas; frozen |
| Lemon wedges | ||
Directions
1. In large skillet, melt margarine over medium heat. Add chicken; cook 2 minutes on each side or until browned. Remove from skillet, set aside; reserving drippings. Keep warm. 2. In same skillet, saute rice-pasta mix in reserved drippings over medium heat, until pasta is lightly browned. Stir in 1½ cups water, tomatoes, turmeric, hot pepper sauce and contents of seasoning packet. Bring to a boil over high heat; stir in chicken. 3. Cover; reduce heat. Simmer 20 minutes.
Stir in shrimp and frozen peas. 4. Cover; continue to simmer 5-10 minutes or until liquid is absorbed and rice is tender. Serve with lemon wedges.
Source: Rice-A-Roni's Recipes For Busy Cooks