OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Peruvian Shrimp and Almond Paella

Prep Time:
10 min

Total Time:
25 min

Makes:
4 servings

What You Need

1 can (14 oz.) fat-free chicken broth

1 pkg. (10 oz.) frozen mixed vegetables

2 cups instant brown rice, uncooked

3/4 lb. (12 oz.) cleaned shrimp, cooked

3 cloves garlic, minced

2 jalapeño peppers, seeded, minced

1/2 cup PLANTERS Slivered Almonds, toasted

1/2 cup chopped cilantro

Make It

PLACE broth and vegetables in large skillet. Bring to boil on medium-high heat. Add rice, shrimp, garlic and peppers; mix well. Cover. Reduce heat to medium-low.

SIMMER 5 minutes. Remove from heat; let stand 5 minutes.

STIR in almonds and cilantro.

Kraft Kitchens Tips

Cooking Know-How

For an extra spicy-hot flavor, leave the seeds and membrane in all or half of one of the jalapeno peppers.

Best of Season

Substitute other fresh herbs from your garden or local market for the cilantro. Use chopped fresh basil leaves for an Italian flavor or a combination of chopped fresh mint or parsley for a Moroccan flavor.

K:41790v0:60873

(12)

Rated

by MARYSPECTRA13 on 10/12/2006
" This dish is pretty good. I used brown rice and added chopped hard fried eggs to make it more like a fried rice. The eggs added tons of flavor...I added one egg per person. This fed four people! I also added orange and red bell pepper for color and little extra kick! Overall, very good."