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Pronto Paella Recipe

Pronto Paella Recipe photo by Taste of Home

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“I saw a chef make paella on TV and decided to create a version that can be made after work. Everyone raves about it and is amazed it comes together so fast! I often prepare the pilaf with reduced-sodium chicken broth instead of water.” Peter Halferty - Corpus Christi, TX

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Pronto Paella Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 package (6.09 ounces) rice pilaf
1-1/2 cups ready-to-use grilled chicken breast strips
1 medium sweet onion, cut into wedges
2 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
3 tablespoons butter
1 can (11 ounces) Mexicorn, drained
1 package (9 ounces) frozen baby peas, thawed
1/2 pound cooked medium shrimp, peeled and deveined

Directions

Microwave rice pilaf according to package directions. Meanwhile, in a large skillet, saute the chicken, onion, garlic and Cajun seasoning in butter until onion is tender. Stir in the corn, peas, shrimp and prepared pilaf; heat through. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 508 calories, 15 g fat (8 g saturated fat), 148 mg cholesterol, 1,884 mg sodium, 61 g carbohydrate, 6 g fiber, 33 g protein.

Originally published as Pronto Paella in Simple & Delicious January/February 2010, p26

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Pronto Paella

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Reviewed on Dec. 04, 2010 by melissa thomas

We all love this recipe. It has become a staple recipe at our house. I leave out the Cajun Seasoning until the very end and then I divide the dish in half and add the Cajun Seasoning to one half. That way those of us who don't like a lot of spice can still enjoy a wonderful flavorful meal and my two men get their spice fix for the night too. I also double the recipe because everyone always asks for seconds and sometimes even thirds.

Reviewed on Jan. 14, 2010 by clcpearson

Tried this tonight. It was easy to put together. It had good flavor. I used Southwest corn which includes black beans, instead of the mexi-corn. We'll have this again.