Paella a la espanola

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Recipe by: monserrat

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----kim romero kkpx21b--- 1/2 ts Turmetic (optional)
2 tb Margarine or butter 1/8 ts Hot pepper sauce or just
1 1/4 lb To 1 1/2 lbs chicken thighs -- some black pepper
-- skinned 8 oz Medium cooked, shelled
7 1/8 6 oz rice-a-roni rice pilaf -- deveined shrimp
14 1/2 oz To 16 oz. tomatoes or stewed 1 c Peas; frozen
-- tomatoes, undrained Lemon wedges

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 1 1/2 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