The flavors of Spanish paella combine tastefully in this make-ahead rice salad. A seasoned rice mix and the marinade from the artichokes help boost flavor and streamline preparation.
2 tablespoons Land O Lakes® Butter
8 ounces boneless skinless chicken thighs, cut into strips
1 (4.7-ounce) package Spanish pilaf rice mix
1/2 cup shelled fresh peas
1/2 cup chopped green bell pepper
1/4 cup chopped pepperoni
1 (6.5-ounce) jar marinated quartered artichokes
1 medium (1 cup) tomato, cut into 1/2-inch pieces
4 ounces frozen medium cooked shrimp, thawed
*Substitute 1/2 cup frozen green peas.
Melt butter in 10-inch skillet until sizzling; add chicken strips. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until lightly browned. Add water according to rice mix package directions. Continue cooking 5-7 minutes or until mixture comes to a boil.
Stir in rice and seasoning packet from mix. Reduce heat to low. Cover; cook 15-18 minutes or until rice is tender and liquid is absorbed. Add peas. Cover; let stand 5 minutes. Remove from heat; cool 15 minutes.
Combine green pepper, pepperoni, artichokes, tomato and shrimp in bowl. Add rice mixture; mix lightly. Cover; refrigerate 4 hours.
Other rice pilaf mixes can be used, if desired. Add 1/4 teaspoon crushed saffron with rice.
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