No need to buy a paella pan to make this Spanish delicacy. Your 12-inch skillet will produce results that will make your family say "gracias"! Recipe developed by George Duran for Hunt's®.
Hands On: 2minutes
Total Time: 6minutes
|2||cups reduced-sodium chicken broth|
|8||ounces hot Italian sausage links, casings removed|
|2||tablespoons olive oil|
|1||medium red onion, chopped|
|4||cloves garlic, minced|
|1 1/2||cups medium-grain white rice, uncooked|
|1||teaspoon kosher salt|
|2||cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained|
|1||green bell pepper, cut into long strips|
|1/2||cup frozen green peas, optional|
- Heat broth in small saucepan; keep warm.
- Heat large 12-inch skillet over medium-high heat. Add sausage and cook 5 minutes or until crumbled and browned. Add oil, onion and garlic to skillet; cook 4 minutes.
- Stir in rice, paprika and salt until well combined. Add undrained tomatoes and mix in evenly. Place bell pepper strips in a circle around edge of skillet.
- Add 1 cup warm broth; simmer over medium-low heat 5 minutes without stirring. Add remaining 1 cup broth, cover and simmer 35 minutes or until most of liquid has been absorbed. Sprinkle green peas over paella, cover and let stand 5 minutes before serving.
|Serving Size:||1 1/4 cup|
|Total fat||12 g|
|Saturated fat||3 g|
|Dietary fiber||4 g|
|Vitamin A||16 %|
|Vitamin C||41 %|
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