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Easy Chicken Paella
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| Prep Time: 10 min Cook Time: 30 min Ingredients | |
| 2 cups (500 mL) | water |
| 3/4 cup (175 mL) | uncooked regular long grain white rice |
| 1/2 tbsp (7 mL) | canola oil |
| 2 (1/2 lb/250 g) | boneless, skinless chicken breasts cut into chunks |
| 4 (3½ oz/100 g) | uncooked pork breakfast sausages |
| 1 small | onion, chopped |
| 1 clove | garlic, minced |
| 1 | bay leaf |
| 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Tomato Basil and Oregano Soup | |
| 1/4 lb (125 g) | uncooked shrimp, peeled, deveined, tails on |
| 1 small | green pepper, cut into 1" (2.5 cm) chunks |
| 1/3 cup (75 mL) | frozen green peas |
| 1/8 tsp (0.5 mL) | hot pepper sauce |
Directions
1. Heat water to a boil in saucepan. Remove from heat, stir in rice. Cover and set aside.
2. Brown chicken and sausage well in heated oil in large non-stick skillet at medium-high heat. Reduce heat to medium. Remove sausages, cut into chunks and return to skillet. Add onion, garlic and bay leaf. Cook and stir for 3 minutes. Reduce heat.
3. Stir in soup and rice mixture. Simmer, covered for 10 minutes.
4. Add shrimp, green pepper, peas and pepper sauce. Simmer until shrimps are cooked – about 5 minutes – stirring occasionally. Remove bay leaf and serve immediately.
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