paella in a jiffy
(1 RATING)
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".
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prep time
10 Min
cook time
15 Min
method
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yield
6 serving(s)
Ingredients
- 2 tablespoons olive oil, extra virgin
- 1 package (about 10 ounces) rice-a-roni chicken flavored rice & vermicelli mix
- 1/4 teaspoon red pepper flakes
- 3 1/2 cups water
- 10-12 ounces fully cooked chicken breast meat, cut into chunks
- 1 package (8 ounce) medium raw shrimp, peeled
- 1 1/2 cups frozen mixed soup vegetables (corn, peas, limas, green beans, etc)
- 1/4 cup chopped roasted red peppers
How To Make paella in a jiffy
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Step 1Heat 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.
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Step 2Bring 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).
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Step 3Bon Apetit' Y'all!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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