Paella in a Jiffy

Paella In A Jiffy Recipe

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Cathy Nunn


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 vote
10 Min
15 Min


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
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


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.
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).
3Bon Apetit' Y'all!

About Paella in a Jiffy

Course/Dish: Chicken, Other Main Dishes
Other Tag: Quick & Easy