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

  1. 1
    Heat 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
  2. 2
    Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes
  3. 3
    Place 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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