Email to Delie      

Recipe Categories: Delie's HOME PAGEAPPETIZERS Biscuits BREAD CAKESandPIES CANDY CASSEROLES COOKIES Crawfish CROCKPOT DESSERTS HolidayRecipes JAMSandJELLIES MakeYourOwnRecipes MEATS MexicanDishes Muffins POULTRY Pudding RICE Shrimp SOUPSandSTEWS StateandCityRecipes TexasCooking

Speedy Paella




Source of Recipe


Good Housekeeping Rush hour Dinners






List of Ingredients



• 3 1/2 ounce package fully cooked chorizo or pepperoni, cut into 1/4-inch pieces
  
• 1 pound chicken tenders, each cut crosswise into thirds
  
• 1 medium red pepper, chopped
  
• 1 garlic clove, crushed with garlic press
  
• 1/8 teaspoon dried thyme
  
• 8-ounce package Spanish-style yellow rice mix
  
• 10-ounce package frozen peas
  






Instructions



1. In nonstick 12-inch skillet, cook chorizo over medium-high heat, stirring occasionally until fat is released, about 2 to 3 minutes.
   
2. With slotted spoon, transfer chorizo to plate
   
3. In the same skillet, add chicken and cook until cooked through ; transfer chicken to plate.
   
4. Add red pepper, garlic and thyme to skillet and cook, stirring 1 minute.
   
5. Add rice mix, 2 cups of water and chorizo ; heat mixture to boiling over medium-high heat. reduce heat to medium low and cook, uncovered for 10 minutes.
   
6. Stir frozen peas into rice mixture and cook 5 minutes, covered.
   
7. Stir in chicken and heat though.
   
8. Makes 4 main dish servings