Paella a la espanola

4 servings

Ingredients

Quantity Ingredient
-----kim romero kkpx21b---
2 tablespoons Margarine or butter
1¼ pounds To 1 1/2 lbs chicken thighs skinned
7⅛ 6 oz rice-a-roni rice pilaf
14½ ounce To 16 oz. tomatoes or stewed tomatoes, undrained
½ teaspoon Turmetic (optional)
⅛ teaspoon Hot pepper sauce or just some black pepper
8 ounces Medium cooked, shelled deveined shrimp
1 cup Peas; frozen
Lemon wedges

Directions

1. In large skillet, melt margarine over medium heat. Add chicken; cook 2 minutes on each side or until browned. Remove from skillet, set aside; reserving drippings. Keep warm. 2. In same skillet, saute rice-pasta mix in reserved drippings over medium heat, until pasta is lightly browned. Stir in 1½ cups water, tomatoes, turmeric, hot pepper sauce and contents of seasoning packet. Bring to a boil over high heat; stir in chicken. 3. Cover; reduce heat. Simmer 20 minutes.

Stir in shrimp and frozen peas. 4. Cover; continue to simmer 5-10 minutes or until liquid is absorbed and rice is tender. Serve with lemon wedges.

Source: Rice-A-Roni's Recipes For Busy Cooks

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