Weeknight Paella
Entree • Gluten-free, Shelf-stable, Weeknight
Serving size: 4
Ingredients
- 3 chicken thighs (optional)
- 12 Oz chorizo or andouille
- 2 cups chicken broth
- 1 Tbl olive oil
- 1 thinly sliced onion or equivalent dried
- 1c instant brown rice (or an additional ½ c white rice)
- .5 cups uncooked white rice
- 1 tsp turmeric
- 2 cloves garlic, pressed
- 2 red bell peppers, sliced
- 1 tsp paprika
- 1/4 tsp oregano
- 1 tsp salt (if using unsalted broth)
- 1 can white beans, drained
- 1 can diced tomatoes
- 4 c chopped kale or spinach or 2 handfuls dried kale, cabbage, or zucchini
Directions
- Brown chicken, chorizo, and onion in oil.
- Add remaining ingredients and bring to a boil.
- Simmer until broth is absorbed, about 15 mins.
- Stir in greens and wilt.