Everyday Paella with Chicken and Shrimp

Serves 6

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1 cup Mahatma® White Rice
2 cups chicken broth
1/2 tsp paprika
3/4 tsp saffron
2 tsps olive oil
1 jar (12 oz.) pickled mini corn, drained, cut in 1/2
1 jar (7 oz.) roasted red pepper, drained, cut into strips
1 cup pitted black and green olives
1 cup chopped red onion
1 cup frozen peas
1 cup cherry tomatoes, halved
1 Tbsp fresh rosemary, stemmed and chopped
2 tsps garlic, finely minced
1/8 tsp ground red pepper (cayenne)
1 lb boneless skinless chicken breast, cut into strips
1/2 lb cooked medium shrimp, shelled and warm
1 cup flat leaf parsley, chopped

Cooking Directions

In 2-quart saucepan place rice, chicken broth, paprika, and saffron.  Bring to a boil; turn heat to low and cook covered for 15 minutes. Remove from heat and let sit 5 minutes. Fluff; keep warm. 

In 10-in non-stick skillet place 2 tablespoons olive oil. Add all remaining ingredients except chicken, shrimp, and Italian parsley.  Cook, stirring frequently, until vegetables are heated through (6 to 8 minutes).  

On large serving platter place reserved rice, chicken, shrimp, vegetable mixture, and Italian parsley. Stir gently to combine.  Serve.  Refrigerate leftovers.