Skillet Tomato Paella
Minutes Prep time: 20
Minutes Total time: 60
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 60
Servings: 6
Difficulty: easy
2 cups reduced-sodium chicken broth
8 ounces hot Italian sausage links, casings removed
2 tablespoons olive oil
1 red onion, chopped
4 cloves garlic, minced
1-1/2 cups medium-grain white rice, uncooked
3 teaspoons paprika
1 teaspoon kosher salt
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 green bell pepper, cut into long strips
1/2 cup frozen green peas, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 65 mg | 7% |
Carbohydrate | 52 g | 17% |
Cholesterol | 20 mg | 7% |
Total Fat | 12 g | 18% |
Iron | 4 mg | 21% |
Calories | 370 kcal | 18% |
Sodium | 1068 mg | 44% |
Protein | 12 g | 24% |
Saturated Fat | 3 g | 15% |
Sugars | 6 g | 1% |
Vitamin C | 24 mg | 40% |
Heat broth in small saucepan; keep warm.
Heat large 12-inch skillet over medium-high heat. Add sausage and cook 5 minutes or until crumbled and browned. Add oil, onion and garlic to skillet; cook 4 minutes.
Stir in rice, paprika and salt until well combined. Add undrained tomatoes and mix in evenly. Place bell pepper strips in a circle around edge of skillet.
Add 1 cup warm broth; simmer over medium-low heat 5 minutes without stirring. Add remaining 1 cup broth, cover and simmer 35 minutes or until most of liquid has been absorbed. Sprinkle green peas over paella, cover and let stand 5 minutes before serving.
You can make a seafood paella version of this recipe by replacing chicken broth with fish stock and adding raw shrimp, scallops and clams on the rice before adding the stock.
Skillet Tomato Paella