Mexican Paella Recipe Serves 6
Prep Time 15 min
Cook Time 35 min

Nutritional Information

Serving Size 1 serving
Amount Per
Calories 440
Calories from Fat 110
Total Fat 13 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 750 mg
Total Carbs 51 g
Dietary Fiber 4 g
Sugars 7 g
Protein 30 g
Vitamin A 15 %
Vitamin C 25 %
Calcium 6 %
Iron 25 %

Mexican Paella

Ingredients

  • 1 1/4 lbs. boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 4 tsp. vegetable oil, divided
  • 1 medium onion, chopped
  • 2 ounces chorizo sausage, chopped
  • 1 1/2 cups uncooked rice or converted rice
  • 2 cloves garlic, chopped
  • 2 cups water
  • 1 Tbsp. chipotle peppers in adobo sauce
  • 2 cups Ragu® Old World Style® Pasta Sauce
  • 1 cup frozen green peas
  • 4 ounces uncooked medium shrimp, peeled

Directions

  1. Season chicken with salt and black pepper.
  2. Heat 1 teaspoon oil in deep 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until almost cooked. Remove chicken from skillet and set aside.
  3. Heat remaining 1 teaspoon oil in same skillet over medium heat and cook onion with chorizo, stirring frequently, 4 minutes or until onion is crisp-tender. Stir in rice and cook, stirring frequently, 2 minutes. Stir in garlic and cook 30 seconds.
  4. Stir in water and chipotle peppers. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in Pasta Sauce and peas. Return to a boil. Reduce heat to low and simmer covered 8 minutes. Stir in chicken and shrimp and simmer covered 2 minutes or until rice is tender and shrimp turn pink.
  • Cost per recipe*: $10.12. Cost per serving*: $1.68. *Based on average retail prices at national supermarkets.
  • See Nutritional Information for sodium content

Recipe Search