Shrimp & Broccoli Brown Rice Paella Recipe

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Shrimp & Broccoli Brown Rice Paella Recipe
Shrimp & Broccoli Brown Rice Paella Recipe photo by Taste of Home
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Shrimp & Broccoli Brown Rice Paella Recipe

Read Reviews
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Years ago my husband and I were vacationing in France and came across an open market where a fellow from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 50 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 2 cups uncooked long grain brown rice
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon saffron threads
  • 6 cups chicken stock
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 1-1/2 cups fresh broccoli florets
  • 1 cup frozen peas

Directions

In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.
Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through.
Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.
Yield: 8 servings.
Originally published as Shrimp & Broccoli Brown Rice Paella in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1-1/2 cups: 331 calories, 5g fat (1g saturated fat), 138mg cholesterol, 693mg sodium, 44g carbohydrate (4g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 2 cups uncooked long grain brown rice
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon saffron threads
  • 6 cups chicken stock
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 1-1/2 cups fresh broccoli florets
  • 1 cup frozen peas
  1. In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.
  2. Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through.
    Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.
    Yield: 8 servings.
Originally published as Shrimp & Broccoli Brown Rice Paella in Healthy Cooking Annual Recipes Annual 2014

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Reviews forShrimp & Broccoli Brown Rice Paella

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KMG65 User ID: 8042676 271750
Reviewed Aug. 14, 2017

"Great recipe! Didn't change a thing which is unusual for me.easy. Loved by all."

MY REVIEW
sweet_tooth_hoosier User ID: 7357189 268250
Reviewed Jun. 22, 2017

"This recipe is unlike any that I've ever made. It's an all-in-one meal, easy and very filling! All the fresh veggies with the spices, rice, and shrimp make for a yummy combination."

MY REVIEW
anmozl User ID: 1209054 260528
Reviewed Jan. 30, 2017

"I LOVE this recipe. It tastes amazing and it is very satisfying as well. Great healthy dish!!"

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