RCI-RC.001.0222.001
Tex-Mex Paella
Makes 8 servings.
Prep15 min
Cook60 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- 1 pound
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon
- 1 cup
- ½ cup
- ½ teaspoon
- ¼ to ½ teaspoon
- 1 cup
- red or green pepper1 unitcut into julienne strips
- yellow squash cut into julienne strips2 medium
- 6 cups
- eggs2 unitbeaten
- 1½ cups
- 2 tablespoons
- grated Cheddar cheese2 cupsdivided
Method
1
Cut chicken breasts into bite-sized pieces and season with cumin, chili powder, salt, and ground red pepper.
2
Heat olive oil in a large paella pan or 12-inch skillet over medium-high heat and cook seasoned chicken until golden and cooked through, about 8-10 minutes, stirring occasionally.
9 minutes
3
Pour beer and chicken broth into the pan with the cooked chicken, stirring to combine all flavors.
4
Add julienned red or green pepper and yellow squash strips to the pan, cooking for 3-4 minutes until slightly tender but still crisp.
3 minutes
5
Stir in the cooked rice and green onions, mixing thoroughly to combine all ingredients.
6
In a separate bowl, whisk together the beaten eggs, cottage cheese, Parmesan cheese, and 1 cup of the Cheddar cheese.
7
Pour the egg and cheese mixture over the rice mixture in the pan, stirring gently to distribute evenly throughout.
8
Reduce heat to medium and cook uncovered for 8-10 minutes, stirring occasionally, until the egg mixture is set and the paella begins to form a golden crust on the bottom.
9 minutes
9
Sprinkle the remaining 1 cup of Cheddar cheese over the top of the paella and cook for another 2-3 minutes until the cheese melts completely.
2 minutes
10
Remove from heat and let rest for 2-3 minutes before serving directly from the pan.