Easy Skillet Tomato Paella Recipe | Quick & Flavorful

INGREDIENTS

2 cups reduced-sodium chicken broth 8 ounces hot Italian sausage links, casings removed 2 tablespoons olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 1/2 cups medium-grain white rice, uncooked 1 tablespoon paprika 1 teaspoon kosher salt 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained 1 green bell pepper, cut into long strips 1/2 cup frozen green peas, optional

PREPARATION:

1. Heat broth in small saucepan; keep warm.
2. Heat large 12-inch skillet over medium-high heat. Add sausage and cook 5 minutes or until crumbled and browned. Add oil, onion and garlic to skillet; cook 4 minutes.
3. Stir in rice, paprika and salt until well combined. Add undrained tomatoes and mix in evenly. Place bell pepper strips in a circle around edge of skillet.
4. Add 1 cup warm broth; simmer over medium-low heat 5 minutes without stirring. Add remaining 1 cup broth, cover and simmer 35 minutes or until most of liquid has been absorbed. Sprinkle green peas over paella, cover and let stand 5 minutes before serving.

   You can make a seafood paella version of this recipe by replacing chicken broth with fish stock and adding raw shrimp, scallops and clams on the rice before adding the stock.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1 1/4 cup Calories 370 Total fat 12 g Cholesterol 20 MG Saturated fat 3 g Sodium 1,095 MG Carbohydrate 52 g Dietary fiber 4 g Sugars 6 g Protein 12 g Vitamin A 16 % Vitamin C 41 % Calcium 6 % Iron 21 %