Difference between revisions of "Paella Casserole"
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* 4 cups hot cooked [[rice]] | * 4 cups hot cooked [[rice]] | ||
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Heat [[garlic]] with [[oil]] in large heavy skillet over medium-high heat. Add [[Chicken]] and brown; push to one side. Cook [[Onion]] in pan until tender. Stir in [[Peas]], [[oregano]], [[salt]], [[pepper]] and [[tomato juice]]; simmer, covered 15 to 20 minutes. Add [[Shrimp]] and cook 10 minutes longer. Spoon [[rice]] around edges of 6 individual casseroles; fill centers with [[Chicken]] mixture. Or serve over hot [[rice]]. | Heat [[garlic]] with [[oil]] in large heavy skillet over medium-high heat. Add [[Chicken]] and brown; push to one side. Cook [[Onion]] in pan until tender. Stir in [[Peas]], [[oregano]], [[salt]], [[pepper]] and [[tomato juice]]; simmer, covered 15 to 20 minutes. Add [[Shrimp]] and cook 10 minutes longer. Spoon [[rice]] around edges of 6 individual casseroles; fill centers with [[Chicken]] mixture. Or serve over hot [[rice]]. | ||
Latest revision as of 12:32, 28 June 2012
Description
Makes 6 servings
Ingredients
- 1 clove garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 3 Chicken breasts, boned and halved
- 1 1/2 cups chopped Onion
- 1 10-ounce package frozen green peas, thawed
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups tomato juice
- 1 pound peeled deveined raw Shrimp
- 4 cups hot cooked rice
Procedures
Heat garlic with oil in large heavy skillet over medium-high heat. Add Chicken and brown; push to one side. Cook Onion in pan until tender. Stir in Peas, oregano, salt, pepper and tomato juice; simmer, covered 15 to 20 minutes. Add Shrimp and cook 10 minutes longer. Spoon rice around edges of 6 individual casseroles; fill centers with Chicken mixture. Or serve over hot rice.
