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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI saw a chef make paella on TV and decided to create a version that can be made after work. Everyone raves about it and is amazed it comes together so fast! I often prepare the pilaf with reduced-sodium chicken broth instead of water.â Peter Halferty - Corpus Christi, TX Ingredients:
1 package (6.09 ounces) rice pilaf |
1-1/2 cups ready-to-use grilled chicken breast strips |
1 medium sweet onion, cut into wedges |
2 garlic cloves, minced |
1-1/2 teaspoons cajun seasoning |
3 tablespoons butter |
1 can (11 ounces) mexicorn, drained |
1 package (9 ounces) frozen baby peas, thawed |
1/2 pound cooked medium shrimp, peeled and deveined |
Directions:
1. Microwave rice pilaf according to package directions. Meanwhile, in a large skillet, saute the chicken, onion, garlic and Cajun seasoning in butter until onion is tender. Stir in the corn, peas, shrimp and prepared pilaf; heat through. Yield: 4 servings.
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