Paella inspired Spanish Rice Casserole
Ingredients
The rice
-
1½
cups
uncooked long grain rice
The meat
-
1
large
boneless skinless chicken breast, cut into bite-size pieces
-
6
pieces
merguez sausages, cut into bite-size pieces
-
12
large
shrimp, cleaned and deveined
The vegetables
-
1
medium
onion, sliced
-
1
clove
garlic, minced
-
8-10
pieces
button mushrooms, sliced
-
2
pieces
jalapeno peppers, sliced
-
20-24
pieces
sugar snap peas, ends trimmed
-
1
large
tomato, diced
-
¼
cup
chopped cilantro
The seasonings
-
½
tsp
salt
-
½
tsp
smoked paprika
-
½
tsp
ground cumin
-
¼
tsp
turmeric
-
½
cup
dry white wine
The cooking fat
Instructions
- Cook the rice according to package directions and set aside.
- Heat olive oil in a large sauté pan over medium heat and cook the chicken and sausage until browned and fully cooked, about 10 minutes.
- Remove the cooked meat and add onion, garlic, mushrooms, and jalapeno peppers to the pan; cook until softened, about 3 minutes.
- Add the spices and white wine to deglaze the pan, then cook until veggies are done to your liking, about 3 more minutes.
- Return the cooked meat to the pan with the shrimp and sugar snap peas, cooking until the shrimp turns opaque.
- Add the cooked rice and stir gently to combine all ingredients.
- Remove from heat and stir in diced tomato and cilantro.
- Serve immediately with sour cream and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
457
Total fat
19g
Total carbohydrates
41g
Total protein
24g
Sodium
752mg
Cholesterol
100mg
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