Name: Quick RightRice Paella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 package Spanish RightRice; 1⅓ cups chicken stock or water; ¼ cup olive oil (divided); ½ onion (diced); 1 ¼ bell pepper (seeded and sliced into strips); kosher salt and freshly ground black pepper; 6 ounces pre-cooked chorizo sausage (sliced into ¼" rounds); ½ cup freshly shelled or defrosted peas; 2 tablespoons chopped flat-leaf parsley, plus more for garnish; juice of ½ lemon; 8 ounces cooked and sliced chicken; 8 ounces sautéed shrimp

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How this works

Quick RightRice Paella

Paella is the ultimate Spanish comfort food. Traditionally prepared with chorizo sausage, chicken, and a beautiful variety of seafood, you can make this version with whatever looks good to you at the market. This recipe uses RightRice, which is a shelf-stable grain made from 90 percent vegetables and has more than 2 times the protein, 5 times the fiber, and almost 40 percent less net carbs than regular rice.

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dinner

Cuisine: Spanish

Keyword: paella

Servings: servings

Author: RightRice

Ingredients

1 package Spanish RightRice
1⅓ cups chicken stock or water
¼ cup olive oil divided
½ onion diced
1 ¼ bell pepper seeded and sliced into strips
kosher salt and freshly ground black pepper
6 ounces pre-cooked chorizo sausage sliced into ¼" rounds
½ cup freshly shelled or defrosted peas
2 tablespoons chopped flat-leaf parsley, plus more for garnish
juice of ½ lemon

Optional

8 ounces cooked and sliced chicken
8 ounces sautéed shrimp

Instructions

In a large frying pan, heat one tablespoon of the olive oil over medium heat. Add the onion, peppers, and a pinch of salt and cook, stirring frequently, until the onion and peppers have softened, about 5 minutes.
Add the sliced chorizo and cook until browned, about 2 minutes. Stir in the RightRice to coat the grains with the oil. Add the stock or the water, bring to a quick simmer, and immediately turn off the heat. Cover and allow to sit for 12 minutes.
When the rice is cooked, add the peas and the parsley, then fluff with a fork.
Divide the rice between four bowls and top with the chicken and shrimp if using. Squeeze a little lemon juice over the top of each bowl. Garnish with an additional sprig of parsley if desired.

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