Shortcut Chicken ‘n Sausage Paella
Ready in just 45 minutes, this Spanish rice dish is even heartier packed with chunks of chicken and kielbasa!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 tbsp. olive oil
- cut into ¼”-thick slices
- chopped
- 1 pkg. (8 oz.) Spanish-style yellow rice
- 1 can (14 ½ oz.) lower sodium chicken broth
- 1 pkg. (10 oz.) frozen peas, thawed
- 2 c. 1” chunks cooked chicken
- 1 c. drained sliced pimento-stuffed green olives
Instructions
PrintIn large nonstick skillet, heat oil over medium heat. Add kielbasa; cook, stirring occasionally, until browned, 5-7 minutes. Add onion; cook, stirring occasionally, until onion is softened, 5-7 minutes.
Stir in rice, broth, and ¼ cup water; over medium-high heat, bring to boil. Reduce heat to low. Cover; cook until rice is tender and liquid is absorbed, about 25 minutes, adding peas during last 10 minutes of cooking time. Remove from heat; stir in chicken and olives. Cover; let stand 5 minutes before serving.
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