 Lickety-Split Paella Pronto
Makes 4 to 6 servings
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Image © Publications International, Ltd.
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Lickety-Split Paella Pronto
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Ingredients
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1
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tablespoon olive oil
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1
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large onion, chopped
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2
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cloves garlic, minced
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1
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jar (16 ounces) salsa
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1
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can (about 14 ounces) diced tomatoes
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1
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can (about 14 ounces) artichoke hearts, drained and quartered
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1
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can (about 14 ounces) chicken broth
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1
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package (about 8 ounces) uncooked yellow rice
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1
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can (12 ounces) solid albacore tuna, drained and flaked
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1
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package (9 to 10 ounces) frozen green peas
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2
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tablespoons finely chopped green onion (optional)
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2
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tablespoons finely chopped red bell pepper (optional)
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1. Heat oil in large nonstick skillet over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender.
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2. Stir in salsa, tomatoes with liquid, artichokes, broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 minutes.
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3. Stir in tuna and peas. Cover; cook 5 to 10 minutes or until rice is tender and tuna and peas are heated through. Sprinkle each serving with green onion and red bell pepper, if desired.
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© Publications International, Ltd.
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Printed
from fbnr.com
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