THAI GREEN LEAF RECIPES

Name: Paella
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings.
Cuisine: Mediterranean
Ingredients: 4 cups chicken broth; 2-1/2 cups uncooked long grain rice; 1 cup chopped onion; 4 garlic cloves, minced, divided; 1 teaspoon salt; 1/2 teaspoon ground turmeric; 1/4 teaspoon pepper; 1 bay leaf; 1 large green pepper, julienned; 3 green onions, sliced; 1 teaspoon minced fresh parsley; 1 teaspoon dried thyme; 1/4 teaspoon hot pepper sauce; 2 tablespoons olive oil; 1 cup sliced fresh mushrooms; 2 medium tomatoes, chopped; 2 cups frozen peas; 1/2 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons lemon juice; 1 pound boneless skinless chicken breasts, thinly sliced

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PAELLA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Paella Recipe: How to Make It - Taste of Home image

Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 20

Ingredients

4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped onion
4 garlic cloves, minced, divided
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 large green pepper, julienned
3 green onions, sliced
1 teaspoon minced fresh parsley
1 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons olive oil
1 cup sliced fresh mushrooms
2 medium tomatoes, chopped
2 cups frozen peas
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
1 pound boneless skinless chicken breasts, thinly sliced

Steps:

In a saucepan, combine the broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. , Meanwhile, in a large skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. , Discard bay leaf; add rice mixture to vegetable mixture and keep warm. In a nonstick skillet, cook and stir shrimp in lemon juice for 2 minutes. Add chicken; cook until chicken is no longer pink and shrimp has turned pink, about 3-5 minutes. Add to rice mixture; toss.

Nutrition Facts : Calories 258 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 591mg sodium, CarbohydrateContent 39g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 16g protein.

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