Try our skillet-made, Spanish-inspired paella that's ready in 30 minutes.
Weeknight Paella
- Prep Time 30 min
- Total 30 min
- Servings 6
- 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
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
-
Step3Stir 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
530
Calories
34g
Total Fat
45g
Protein
12g
Total Carbohydrate
2g
Sugars
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
1Tips from the Betty Crocker Kitchens
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