Quick Shrimp and Chorizo Paella

Ingredients

• 1 tablespoon olive oil
• 1 pound chorizo, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 1-oz. packet vegetable soup mix
• 1/2 teaspoon paprika
• 2 cups long-grain rice
• 4 cups low-sodium chicken broth
• 1 14-oz. can diced tomatoes, drained
• 1 cup frozen peas
• 1 pound previously cooked frozen shrimp (not thawed)
• Pepper

Preparation

1. Preheat oven to 400°F. Warm oil in a Dutch oven over medium-high heat. Add chorizo and sauté until it starts to brown, 5 minutes. Add onion and garlic; sauté for 2 minutes. Stir in soup mix, paprika and rice; stir well to coat rice in soup mix. Cook for about 1 minute.
2. Pour in broth and bring to a boil. Stir in tomatoes. Bring mixture to a simmer, then cover pot with a tightfitting lid.
3. Transfer to oven and bake for 15 minutes. Add peas and shrimp; cook for 5 minutes more. Remove from oven and let rest for 10 minutes before removing lid. Fluff rice with a fork and season with pepper to taste. Serve immediately.