A twist on a traditional Spanish comfort food makes a great summer make-ahead recipe. Perfect for entertaining as it makes enough for a crowd. And you can make it up to 8 hours ahead, giving you plenty of time for party prep. Swanson broth and saffron give the rice a deep, rich flavor while a touch of lemon at the end brightens the dish.
cost per recipe: $23.17
The price is determined by the national average.
tablespoons olive oil
large onion, chopped (about 1 cup)
tablespoon smoked paprika
tablespoon minced garlic
cups uncooked long grain white rice
cups Swanson® Chicken Broth
teaspoon crushed red pepper
skinless, boneless chicken breast halves, cut into 1-inch pieces
pound medium (16 to 20 count per pound) uncooked shrimp, peeled and deveined
ounces kielbasa, sliced
cup frozen peas, thawed
medium red bell pepper, diced (about 1 cup)
cup pitted kalamata olives
cup lemon juice
Heat the oil in a 5-quart saucepan over medium heat. Add the onion and paprika and cook for 5 minutes or until tender-crisp. Add the garlic and rice and cook and stir for 2 minutes. Add the broth, saffron and crushed red pepper and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes.
Stir in the chicken. Cover and cook for 10 minutes. Stir in the shrimp and kielbasa. Cover and cook for 5 minutes or until the shrimp are cooked through and the rice is tender. Remove the saucepan from the heat. Let cool for 15 minutes.
Stir the rice mixture, peas, red bell pepper, olives and lemon juice in a large bowl. Season with the salt. Serve immediately or cover and refrigerate for up to 8 hours.