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SKILLET TOMATO PAELLA

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 6
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
  • 3 teaspoons 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
DIRECTIONS

Heat broth in small saucepan; keep warm.

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.

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.

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.