Bring a touch of exoticism to your plate with this Paella inspired Spanish Rice Casserole. Much easier to make - and to eat - than the dish that inspired it, it is shockful of bold, exotic flavors, as well as loads of meat and veggies to keep you satisfied for a very long time!
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Sonia! The Healthy Foodie
1-1/2cupsuncooked long grain rice
1large boneless skinless chicken breast cut into bite-size pieces
Cook the rice according to the directions on the package then set aside.
Heat the olive oil in a large saute pan set over medium heat heat; once hot, add the pieces of chicken and sausage and cook until brown on all sides and the meat is fully cooked, about 10 minutes total.
Remove the cooked meat to a plate, then add the onion, garlic, mushrooms and jalapeno peppers to the pan; cook until slightly softened and fragrant, about 3 minutes.
Add the spices and white wine and deglaze the pan real well, then continue cooking until the veggies are done to your liking, about 3 more minutes.
Return the cooked meat to the pan, along with the raw shrimp and sugar snap peas. Continue cooking for a few minutes until the shrimp turns opaque, then add the rice and toss real well until the ingredients are well distributed.
Remove from heat and stir in tomatoes and cilantro.
Serve immediately with a little bit of sour cream and a few wedges of lime, garnished with a few more slices of jalapeno peppers, if you are so inclined.