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Pre-Game Paella

Serving Size: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Stand Time: 5 minutes

 

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups uncooked regular long-grain white rice
  • 4 cup Swanson® Chicken Stock, heated
  • 1 cup Pace® Chunky Salsa 
  • 1 teaspoon ground turmeric
  • 1 package (16 ounces) turkey kielbasa, sliced
  • 12 ounce frozen peeled and deveined small cooked shrimp, thawed
  • 1 package (about 10 ounces) refrigerated fully-cooked chicken breast strips

Cooking Instructions

  1. Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir in the stock, salsa and turmeric and heat to a boil. Reduce the heat to low. Cover the skillet and cook for 15 minutes.
  2. Stir in the kielbasa, shrimp and chicken. Cover the skillet and cook for 5 minutes or until the rice is tender and most of the liquid is absorbed.

Campbell’s Kitchen Tip: Some like it hot and some don’t! Before selecting which salsa to use in this recipe (hot, medium or mild) I consider the other foods I’m serving and my guests’ preference for spicy foods. – Cathy Marschean-Spivak, Campbell’s Kitchen

 

This Recipe Provided by Campbell’s
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