Back to Pronto Paella

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Pronto Paella Recipe

Pronto Paella Recipe

“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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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 cup: 508 calories, 15g fat (8g saturated fat), 148mg cholesterol, 1884mg sodium, 61g carbohydrate (12g sugars, 6g fiber), 33g protein .

Reviews for Pronto Paella

Sort By :
MY REVIEW
Timbergurl1
Reviewed Jul. 27, 2013

"I've made this twice: once exactly as stated and a second time with a few changes. The changes I made were to add saffron, more Cajun seasoning, and make it with chicken and sausage instead of shrimp. I found that, even with the revisions, I still don't care for it. I wasn't expecting authentic Paella, obviously, but it's just a little too bland for us."

MY REVIEW
clcpearson
Reviewed Jan. 14, 2010

"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."

MY REVIEW
TanyaDD
Reviewed Jan. 12, 2010

"This recipe was easy to make and tasted great. Glad I have leftovers for lunch tomorrow! I will definitely make this again."

Loading Image

Wine Pairings

Light-Bodied White Wine

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