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Paella Style Rice with Chicken and Shrimp
Appliance: Rice Cooker - 4 cup capacity and larger.
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This recipe is part of the "Pulled" Chicken and Gluten Free Collections
Ingredients
   1 tablespoon cooking oil
   1/4 cup finely diced onion
   1/4 cup finely diced sweet red pepper
   1 clove garlic, minced
   1 1/4 cup long grain rice
   Pinch of saffron threads
   3 cups chicken stock
   1 cup "Pulled" Chicken, or other precooked chicken, cut into chunks
   1/2 pound medium peeled shrimp
   2 green onions, sliced
   1 tablespoon parsley, minced


Directions
Add oil to inner bowl of rice cooker and push Cook button. Use Saute setting, if applicable. When warm, add onion and pepper. Cook until softened, 3 - 4 minutes, stirring occasionally. Add garlic and cook an additional 30 seconds, stirring frequently.

Add rice and fry 2 - 3 minutes, stirring often. Add the chicken stock and saffron and mix well. Cover with lid, and push Cook button again, if necessary. Use White Rice setting, if applicable.

When rice cooker switches to Keep Warm, stir in shrimp and chicken and recover. Let rest 5 - 7 minutes, or until shrimp are pink and fully cooked.

Garnish with green onions and parsley. Serve.

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