Pre-Game Paella

Chicken, kielbasa and shrimp are mixed with a bold combination of Swanson® Chicken Stock, rice, turmeric and salsa to make a colorful dish that's a real crowd pleaser.

Yield: 8 servings


  • 1 tablespoon vegetable oil
  • 2 cups uncooked regular long-grain white rice
  • 4 cups Swanson® Chicken Stock, heated
  • 1 cup Pace® Thick & Chunky Salsa
  • 1 teaspoon ground turmeric
  • 1 pkg. (16 ounces) turkey kielbasa, sliced
  • 12 ounces frozen peeled and deveined small cooked shrimp, thawed
  • 1 pkg. (about 10 ounces) refrigerated fully-cooked chicken breast strips


  1. Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir in the stock, salsa and turmeric and heat to a boil. Reduce the heat to low. Cover the skillet and cook for 15 minutes.

    Stir in the kielbasa, shrimp and chicken. Cover the skillet and cook for 5 minutes or until the rice is tender and most of the liquid is absorbed.

    Campbell's Kitchen Tip: "Some like it hot and some don't! Before selecting which salsa to use in this recipe (hot, medium or mild) I consider the other foods I'm serving and my guests' preference for spicy foods." Cathy Marschean-Spivak, Campbell's Kitchen
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