Zatarain's Paella

By: McCormick Kitchens

Made With:

This classic Spanish dish gets the New Orleans treatment with a flavorful combination of shrimp, chicken, chorizo, onion, peppers, tomatoes and Zatarain's Jambalaya Mix. it's a simple way to try something new for dinner.

Recipe Info

Prep Time:

15m
Cook Time:

30m
Ingredients:

12
Servings:

8
User Rating:

Ingredients

2 tablespoons olive oil
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
4 ounces fresh chorizo, cut into 1/2-inch slices - Substitutessmoked sausage, cut into 1/2-inch slices
2 1/2 cups water
1 cup chopped tomatoes
1 package Zatarain's® Jambalaya Rice Mix
1/2 pound large shrimp, peeled and deveined
1 cup frozen peas

Nutrition Information

(per serving)

Calories 274
Carbohydrates 28 g
Cholesterol 74 mg
Fiber 3 g
Protein 18 g
Sodium 663 mg
Total Fat 10 g

Key products

Zatarain's® Jambalaya Rice Mix, 8 oz

$4.99

Unit price: per

Instructions

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
Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes
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