Saturday, June 26, 2010

Easy Paella

1 ½ lb shrimp
16 oz smoked sausage, sliced
¾ lb chicken tenders
20 oz rotel w/lime & cilantro
28 oz chicken broth
½ tsp cumin
10 oz saffron rice
9 oz frozen peas
¼ c green onion

Peel and devein shrimp; set aside. Sauté sausage and chicken tenders in a large skillet over med-high heat for 10 minutes. Add tomatoes, chicken broth, and cumin. Bring to a boil. Stir in rice, and cook, uncovered, over medium heat for 45 minutes or until liquid is almost absorbed, stirring occasionally. Stir in shrimp and peas, and cook 4 minutes or until shrimp turns pink. Sprinkle with green onions, if desired.

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