Quick RightRice Paella

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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.

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RightRice Paella

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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Spanish
Keyword: paella
Servings: 4 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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