Fast and fabulous dinner solution

Dinners Galore:

Valencia Paella

    1 Tbsp olive oil
    1 ½ cups chopped onion
    2 tsp fresh minced garlic
    ¾ cup chopped red Bell pepper
    1 Bay leaf
    ½ tsp ground cumin
    ½ tsp Kosher salt
    1 ½ cups chicken broth - low sodium
    1 cup diced tomatoes (in juice)
    1 ½ cups diced cooked chicken breasts
    1 ½ cups chorizo sausage (pork only)
    2 Tbsp fresh lime juice
    1 ½ cups of parboiled rice
    ¾ lb of Shrimp - peeled, deveined and tail off
    1 cup Sweet green peas

Cooking Instructions:
Preheat oven to 375 degrees.

Heat large oven proof skillet on stovetop (if not oven proof, double wrap handles in foil to protect from heat or alternatively you can transfer contents once heated from pan to a baking dish).

Add olive oil to pan and then add onion, garlic, red bell pepper and bay leaf and sauté till transparent (about 1-2 minutes).

Add the next 7 ingredients (cumin thru lime juice) and bring to a boil. Then add rice and bring back to a boil.

Lastly, add shrimp and peas, mix well. Paella mixture is now ready for to be baked in oven.

Cover and bake in oven for 20 minutes.

Serve with tossed green salad.

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