A true paella requires time and several ingredients; this deconstructed version is ready in 20 minutes and uses just five ingredients. We swap expensive saffron for turmeric to achieve the classic yellow color, and bloom the spice in hot oil before sautéeing the other ingredients. We stick to fresh shrimp as the main protein (many paellas include several kinds of shellfish and other meats). You could also use chicken thighs cut into bite-size pieces—brown these in the pan before adding the bell pepper and remaining ingredients. Serve with a salad of mixed greens, sliced green olives, cucumber, parsley, and tomato.
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 1/2 tablespoons canola oil
1/2 teaspoon ground turmeric
1 cup sliced red bell pepper
1 cup frozen green peas
1/3 cup water
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds medium shrimp, peeled and deveined
Cilantro leaves (optional)
Est. added sugars 0g
How to Make It
Heat rice according to package directions.
Heat oil and turmeric in a medium skillet over medium; cook 2 minutes, stirring occasionally. Add rice, bell pepper, and next 4 ingredients (through black pepper); cook 3 minutes. Arrange shrimp over rice mixture; cover and cook 6 minutes or until shrimp are done and rice is slightly crisp. Top with cilantro, if desired.