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Wild Rice Shrimp Paella




Source of Recipe


UNCLE BEN'S®
Wild Rice Shrimp Paella
Makes 6 servings


Ingredients
1-1/2 cups canned chicken broth
2 tablespoons butter or margarine
1/16 teaspoon saffron or 1/8 teaspoon turmeric
2 boxes UNCLE BEN'S® Butter & Herb Fast Cook Recipe Long Grain & Wild Rice
1 pound medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen green peas, thawed
2 jars (6 ounces each) marinated artichoke hearts, drained



1. Combine broth, butter, saffron and contents of seasoning packets, reserving rice, in large saucepan. Bring to a boil.

2. Add shrimp; cook over medium-high heat 2 minutes or until shrimp turn pink. Remove shrimp with slotted spoon and set aside.

3. Add tomatoes and reserved rice. Bring to a boil. Cover; reduce heat and simmer 15 minutes.

4. Stir in peas; cover and cook 5 minutes. Add artichoke hearts and shrimp; cover and cook 5 minutes or until hot and rice is tender. Let stand 3 minutes before serving.