Ingredients
- null 1 cup RiceSelect® Arborio Rice
- null 1 tbsp olive oil
- null 2 boneless, skinless chicken breasts
- null 1 lb Andouille sausage, sliced
- null 3 1/4 cups chicken broth
- null 1/2 tsp saffron threads
- null 1 clove garlic, minced
- null 1 cup onion, chopped
- null 1 bell pepper, seeded and sliced
- null 3/4 lb small to medium shrimp, cooked, peeled and deveined
- null 1 cup frozen peas, thawed
- null 1 (4 oz) jar pimientos, drained
- null 2 tsp fresh grated lemon zest
- null 2 tbsp fresh parsley, chopped
- null 1/2 cup large black olives, chopped
Instructions
- Slice chicken into 1/2-inch strips and sausage into 1/4-inch slices. Heat oil in skillet or paella pan. Add chicken and sausage and cook until lightly browned (about 7 to 8 minutes); then remove to a plate and keep warm.
- Place chicken, sausage, onion and garlic on top of rice; cover and reduce heat to simmer. Cook about 25 minutes or until liquid is absorbed and rice is tender (adding additional broth, if necessary).
- Stir in shrimp, peas, pimientos, lemon zest, parsley and olives. Cover and cook until heated through, about 7 minutes. Remove from heat and enjoy.