paella in a jiffy

★★★★★ 1 Review
CJNUNN avatar
By Cathy Nunn
from Weslaco, TX

Quick and easy, this is a wonderful supper. I love to make this dish if I have some leftover baked chicken breasts in the frig. My hubby doesn't care for the dark meat, so I mostly use breast meat. Along with the chicken, using shrimp makes it more authentically "Paella".

★★★★★ 1 Review
serves 6
prep time 10 Min
cook time 15 Min

Ingredients For paella in a jiffy

  • 2 Tbsp
    olive oil, extra virgin
  • 1 pkg
    (about 10 ounces) rice-a-roni chicken flavored rice & vermicelli mix
  • 1/4 tsp
    red pepper flakes
  • 3 1/2 c
    water
  • 10-12 oz
    fully cooked chicken breast meat, cut into chunks
  • 1 pkg
    (8 ounce) medium raw shrimp, peeled
  • 1 1/2 c
    frozen mixed soup vegetables (corn, peas, limas, green beans, etc)
  • 1/4 c
    chopped roasted red peppers
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How To Make paella in a jiffy

  • 1
    Heat oil in large skillet.. Over medium heat, add vermicelli & rice mix, and red pepper flakes. Cook and stir 2 minutes or until vermcelli is golden. Add roasted red peppers, water, mixed veggies, chicken, shrimp and the seasoning packet from the vermicelli mix.
  • 2
    Bring to a boil. Cover and reduce heat to LOW. Cook 12 to 15 minutes or until rice is tender, stirring occasionally. Serve hot with bottled hot sauce (optional).
  • 3
    Bon Apetit' Y'all!

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