Quick Paella

Photo: Oxmoor House

Spicy chipotle seasoning, precooked vegetable rice, and shrimp transform traditional paella into a fast weeknight fiesta.

Prep: 4 minutes; Cook: 9 minutes

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 12%
  • Fat: 4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 30.6g
  • Carbohydrate: 39.3g
  • Fiber: 1.2g
  • Cholesterol: 159mg
  • Iron: 4.9mg
  • Sodium: 868mg
  • Calcium: 60mg

Ingredients

  • 1/4 teaspoon saffron threads
  • 1/3 cup hot water
  • 2 teaspoons salt-free Southwest chipotle seasoning (such as Mrs. Dash)
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 pound chicken tenders, cut crosswise into bite-sized pieces
  • Butter-flavored cooking spray
  • 2 (8.8-ounce) pouches microwaveable cooked garden vegetable rice (such as Uncle Ben's Ready Rice)
  • 1/2 cup frozen petite green peas

Preparation

  1. 1. Combine saffron and 1/3 cup hot water in a small bowl.
  2. 2. Sprinkle chipotle seasoning over shrimp and chicken in a large bowl; toss well to coat. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add shrimp mixture to pan; coat mixture with cooking spray. Cook 5 minutes, stirring frequently.
  3. 3. Stir in saffron mixture, rice, and peas, breaking up rice with a wooden spoon. Steam, covered, 3 minutes or until rice is thoroughly heated, shrimp and chicken are done, and peas are hot. Fluff with a fork.
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