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Lickety-Split Paella Pronto




Source of Recipe


Janice Elder, Charlotte, NC


List of Ingredients




1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14 ounces) artichoke hearts, drained and quartered
1 can (14 ounces) chicken broth
1 package (about 8 ounces) uncooked yellow rice
1 can (12 ounces) solid white tuna, drained and flaked
1 package (9 to 10 ounces) frozen green peas
2 tablespoons finely chopped green onions (optional)
2 tablespoons finely chopped red bell pepper (optional)


Recipe



1. Heat oil in large nonstick skillet over medium heat until hot. Add onion and garlic; cook and stir about 5 minutes or until onion is tender.

2. Stir in salsa, tomatoes with juice, artichokes, broth and rice. Bring to a boil. Cover; reduce heat to low and simmer 15 minutes.

3. Stir in tuna and peas. Cover; cook 5 to 10 minutes or until rice is tender and tuna and peas are heated through. Sprinkle each serving with green onions and red bell pepper, if desired.