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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds unpeeled, medium-size fresh shrimp |
1 (16-ounce) package chorizo sausage, sliced |
1 (3/4-pound) package chicken tenders |
2 (10-ounce) cans rotel mexican festival diced tomatoes with lime juice & cilantro |
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth |
1/2 teaspoon ground cumin |
1 (10-ounce) package saffron rice |
1 (9-ounce) package frozen sweet green peas |
sliced green onions (optional) |
Directions:
1. Peel and devein shrimp, if desired; set shrimp aside.
2. Sauté sausage and chicken tenders in a large, deep skillet over medium-high heat 10 minutes. Add tomatoes, chicken broth, and cumin.
3. Bring to a boil. Stir in rice, and cook, uncovered, over medium heat 45 minutes or until liquid is almost absorbed, stirring occasionally. Stir in shrimp and peas, and cook 4 minutes or until shrimp turn pink. Sprinkle with green onions, if desired.
4. *1 (16-ounce) package smoked sausage may be substituted.
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