Pronto Paella

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
“I saw a chef make paella on TV and decided to create a version that can be made after work. Everyone raves about it and is amazed it comes together so fast! I often prepare the pilaf with reduced-sodium chicken broth instead of water.” Peter Halferty - Corpus Christi, TX

Ingredients

  • 1 package (6.09 ounces) rice pilaf
  • 1-1/2 cups ready-to-use grilled chicken breast strips
  • 1 medium sweet onion, cut into wedges
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons Cajun seasoning
  • 3 tablespoons butter
  • 1 can (11 ounces) Mexicorn, drained
  • 1 package (9 ounces) frozen baby peas, thawed
  • 1/2 pound cooked medium shrimp, peeled and deveined

Directions

  1. Microwave rice pilaf according to package directions. Meanwhile, in a large skillet, saute the chicken, onion, garlic and Cajun seasoning in butter until onion is tender. Stir in the corn, peas, shrimp and prepared pilaf; heat through.

Nutrition Facts

1-1/2 cups: 508 calories, 15g fat (8g saturated fat), 148mg cholesterol, 1884mg sodium, 61g carbohydrate (12g sugars, 6g fiber), 33g protein.

“I saw a chef make paella on TV and decided to create a version that can be made after work. Everyone raves about it and is amazed it comes together so fast! I often prepare the pilaf with reduced-sodium chicken broth instead of water.” Peter Halferty - Corpus Christi, TX
Recipe Creator

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