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Ingredients
1 tablespoon. Olive Oil
3/4 cup diced onion
3/4 cup diced red pepper
1 tablespoon. Minced Garlic or 2 cloves minced garlic
1 package (12oz.) Valencia Rice
3 cups hot water
1 packet Powdered Chicken Bouillon
1 packet Sazón con Azafran
2 tablespoon. chopped fresh parsley
1 bay leaf
1 pound medium shrimp, peeled and de veined
2 cups Frozen Peas
Directions
- Preheat oven to 400° F with oven rack in lower third of oven
- In a paella
pan or large
skillet, heat oil on medium.
- Stir in the onion and red pepper, and cook for 5 minutes until onion is
soft.
- Stir in garlic and rice and cook for 2 minutes. Stir in water, bouillon and
Sazón and bring to a boil.
- Add the remaining ingredients and mix well. Return to a boil.
- Place in oven, uncovered, for 25 minutes, until all liquid is absorbed, and
rice is tender.
- Discard bay leaf and serve.
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Cooking time: 40 min
Serves: 6
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