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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is more like a cross between jambalaya and paella but it's a good and easy one dish meal. Ingredients:
2 3/4 cups reduced-sodium fat-free chicken broth |
1/4 teaspoon saffron thread |
cooking spray |
2 ounces spanish chorizo sausage |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
3 garlic cloves, minced |
3/4 cup uncooked arborio rice |
1/4 cup dry white wine |
1/2 teaspoon spanish smoked paprika |
1 (14 1/2 ounce) can petite diced tomatoes, drained |
2 cups shredded cooked turkey breast (about 8 ounces) |
1/2 cup frozen peas, thawed |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine broth and saffron in a small saucepan over low heat; bring to a simmer.
2. Remove from heat.
3. Heat a large nonstick skillet over medium-high heat.
4. Coat pan with cooking spray.
5. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble.
6. Remove chorizo from pan with a slotted spoon; drain on paper towels.
7. Add onion and pepper to pan; cook 5 minutes or until lightly browned.
8. Add garlic; cook 2 minutes.
9. Add rice; cook 3 minutes, stirring constantly.
10. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits.
11. Stir in broth mixture and tomatoes; bring to a boil.
12. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
13. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.
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