Zatarain'S® Paella
12 ingredients
3 steps
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/2 cup green bell pepper diced
- 1/2 cup red bell pepper diced
- 1 tablespoon minced garlic
- 1/2 pound boneless, skinless chicken breasts
- 4 ounces fresh chorizo
- 2 1/2 cups water
- 1 cup chopped tomatoes
- 1 package jambalaya mix ZATARAIN'S(R), Original
- 1/2 pound large shrimp peeled and deveined
- 1 cup frozen peas
Directions
-
1Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil
-
2Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes
-
3Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving
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