Shortcut Paella

Southern Living
6 servings


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1 1/2 pounds unpeeled, medium-size fresh shrimp
1 (16-ounce) package chorizo sausage, sliced*
1 (3/4-pound) package chicken tenders
2 (10-ounce) cans ROTEL Mexican Festival Diced Tomatoes with Lime Juice & Cilantro
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1/2 teaspoon ground cumin
1 (10-ounce) package saffron rice
1 (9-ounce) package frozen sweet green peas
Sliced green onions (optional)


Peel and devein shrimp, if desired; set shrimp aside.

Sauté sausage and chicken tenders in a large, deep skillet over medium-high heat 10 minutes. Add tomatoes, chicken broth, and cumin.

Bring to a boil. Stir in rice, and cook, uncovered, over medium heat 45 minutes or until liquid is almost absorbed, stirring occasionally. Stir in shrimp and peas, and cook 4 minutes or until shrimp turn pink. Sprinkle with green onions, if desired.

*1 (16-ounce) package smoked sausage may be substituted.

Created date

May 2001