I’ve been thinking about paella for a while. It’s something I’ve wanted to try for a long time, but I never have saffron. A while back someone made some with Rice A Roni, but I don’t remember where. And in the latest issue of Simple and Delicious there was a version using ready made rice pilaf and cajun seasoning. I used this as an inspiration for tonight’s dish. There was a random box of chicken flavored Rice a Roni in my pantry (why, I don’t know. Probably my mother sent it home with me at some point) that I decided to adapt. This isn’t in any way traditional paella, but it’s my take on it with a Cajun twist. This makes 3 servings at 605 calories and 14 grams of fat.
- 1 can Rotel tomatoes
- 2 1/2 cup chicken stock
- 2 cloves of garlic
- 1/2 pound smoked turkey sausage, diced
- 1/2 pound shrimp (cooked or uncooked…mine were cooked, but raw would cook fine by the time this dish is ready)
- 2 roasted red peppers, diced
- 1/2 cup corn
- 1 cup chopped mushrooms
- 1 box Rice a Roni (any flavor, as you’re not going to use the flavor packet inside)
- 2 tablespoons margarine (I used Smart Balance Omega Light)
- 2 teaspoons Cajun seasoning (I used Slap Ya Mama) [less if you don’t like spicy]
- Melt the margarine over medium heat.
- Add the box of Rice a Roni (sans flavor packet) and garlic and saute until rice and vermicelli is golden brown.
- Add the shrimp and sausage.
- Add the red peppers, mushrooms, Rotel, and corn.
- Add the chicken stock and Cajun seasoning.
- Bring to a boil, then cover and reduce heat to simmer for 20 minutes. You may need to take the top off to let the last of the excess liquid evaporate.
- Serve with garlic bread.