There are many variations that are easy to incorporate into this easy dish. Fresh clams or mussels (with shells) can be stirred in at the last minute – the steam from the hot rice will cook them perfectly, and for a little kick (not traditional, but very good), tomatoes with green chilies or chipotle peppers can be substituted for the plain diced tomatoes. This particular recipe starts with a saffron rice mix which eliminates the need to add a bunch of spices, so it’s a real timesaver. Other seafood, such as squid or octopus can be substituted for, or added in addition to, the shrimp.
1 tablespoon olive oil
1/2 pound boneless skinless chicken breast halves, cut into 1" chunks
1/2 pound cured chorizo sausage, sliced on the diagonal
1 large onion, chopped
1 clove garlic, chopped
1 10 oz. package Saffron Rice Mix, (I use Mahatma Brand or Vigo)
3 cups water
1 16 oz. can diced tomatoes
1 pound raw shrimp, peeled and deveined, tails on or off
1 cup frozen peas
- Heat the olive oil in a skillet over high heat.
- Add the chicken breast pieces and quickly brown (the pieces should still be raw in the middle); remove from the skillet and add the sausage slices.
- Turn the heat to medium high and sauté the sausage until browned.
- Add the onion and garlic; sauté until the onion is limp, about 5 minutes.
- Transfer the mixture to a 4-5 quart slow cooker.
- Add the rice mix, water, and tomatoes.
- Stir well, set the slow cooker to high, and let cook 2-3 hours or until the liquid is absorbed and the rice is tender.
- Stir in the shrimp, and peas.
- Cover and let cook 15-20 minutes or until the shrimp is pink and just cooked through.
Amount Per Serving
Calories 351 Calories from Fat 94
Percent Total Calories From: Fat 27% Protein 32% Carb. 41%
Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 4 g
Cholesterol 148 mg
Sodium 1054 mg
Total Carbohydrate 36 g
Dietary Fiber 4 g
Sugars 1 g
Protein 28 g
Vitamin A 12% Vitamin C 34% Calcium 0% Iron 19%