Quick Colorado Paella

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup onion, chopped (1/2 medium onion)
• 6 ounces chicken sausage, cooked and thinly sliced (aidell's makes habenero and green chile, which is good)
• 2 (3 1/2 ounce) packages brown rice (boil-in-bag, such as uncle ben's) or 7 ounces rice (just increase cooking time to regular rice cooking time)
• salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 (15 ounce) can chicken broth (1 1/2 cups)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 2 teaspoons garlic, minced
• 1 1/2 cups edamame, frozen. shelled
• 1/4 teaspoon saffron thread (a pinch)
• 1/2 lb frozen shrimp, thawed (i use shelled, deveined, and tail-off, can be cooked or raw)

Recipe

• 1 heat a large saute pan over medium-high heat. add oil to pan; swirl to coat. add sausage and onions to pan; saute until onions begin to turn translucent, stirring occasionally.
• 2 add rice to pan.
• 3 stirring continuously, stir in salt, paprika, and pepper; sauté 30 seconds.
• 4 add chicken broth, tomatoes, and garlic; bring to a boil. cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed. (if you're not using instant rice, increase this cooking time to regular rice-cooking time, about 20 minutes.).
• 5 stir in edamame and saffron. stir shrimp into rice mixture. cover and cook 4 minutes or until shrimp are warmed (if already cooked) or until cooked (if starting from raw) and liquid is absorbed.
• 6 remove from heat and serve.