Saffron Rice with Chicken and Shrimp (Paella)

 

1/4

cup olive oil

2

boneless skinless chicken breasts, cut into 1 1/2 inch pieces

1/2

cup finely chopped white onion

2

teaspoons finely chopped garlic

1 1/2

cups uncooked converted long grain white rice

2 1/2

cups chicken broth

1

teaspoon chicken bouillon granules

1

teaspoon saffron threads (0.0176 oz)

1/2

teaspoon turmeric

2

fresh parsley sprigs

1/2

lb uncooked medium shrimp, peeled, deveined

1

jar (7.5 oz) roasted red bell peppers, drained

1

teaspoon salt

1

cup Green Giant® frozen sweet peas (from 1 lb bag)

• 1 In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 minutes, stirring frequently, until no longer pink. Stir in onion and garlic. Cook 2 minutes or until onion is transparent, stirring frequently. Stir in rice. Cook 1 minute or until grains are evenly coated and light golden brown, stirring constantly.
• 2 Stir in chicken broth, bouillon, saffron, turmeric, parsley sprigs, shrimp, roasted red bell peppers and salt. Cover; cook 20 minutes. Stir in peas. Cook 5 minutes, stirring occasionally, until rice is tender. Remove from heat. Cover; let stand 5 to 10 minutes or until all liquid is absorbed. Remove parsley sprigs before serving. If desired, garnish with fresh parsley.