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Main dishes

Peruvian Shrimp and Almond Paella

Peruvian Shrimp and Almond Paella recipe
photo by:kraft
time
prep:
10 min
total:
25 min
servings
total:
4 servings
Magazine Acquisition

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.
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