Shrimp & Broccoli Brown Rice Paella

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 2 cups uncooked long grain brown rice
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon saffron threads
  • 6 cups chicken stock
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 1-1/2 cups fresh Smith's Farm's broccoli florets
  • 1 cup frozen peas

Directions:

  • In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.
  • Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through. Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.

Thank you to https://www.tasteofhome.com/recipes/shrimp-broccoli-brown-rice-paella/ for this amazing dish!