Serves: 6
Prep Time: 60 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Latin, Spanish
Ingredients
| 1 1/2 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | Tbsp. garlic minced |
| 1/2 | lb. shrimp peeled |
| 3 | chicken breasts cubed |
| 1 | onion sliced or diced |
| 4 | Cajun sausage links cut into 1/2" pieces |
| 1 | red bell pepper diced into 1/2" pieces |
| 1 | cup frozen peas thawed |
| 1 | cup water |
| 2 | cups chicken stock |
| 6 | slices bacon |
| 1 | pinch saffron |
Instructions
1. In a large skillet, cook bacon over medium heat until crisp. Remove from pan and set aside.
2. Add chicken to pan and brown 5 minutes on each side. Remove from pan and set aside. Drain all but 2 Tbsp.of the fat.
3. Add onions, garlic and peppers and sauté for 3-5 minutes. Crumble the threads of saffron into the pan.
4. Add rice and sausage. Stir to coat and distribute well.
5. Add water and chicken stock. Bring to a boil. Reduce heat to medium low, cover and simmer for 20 minutes.
6. Stir in peas and shrimp. Cover and cook for an additional 5-7 minutes.
7. Sprinkle the top with reserved crisp bacon before serving.
