1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 onion, chopped
2 cups Arborio rice, uncooked
6 oz. (1/2 of 12-oz. pkg.) OSCAR MAYER Natural Uncured Beef Sausage, cut into 1/4-inch-thick slices
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley
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Let's Make It
Heat chicken broth, 2 tsp. paprika and saffron in saucepan on medium-low heat, stirring occasionally; keep warm on low heat.
Meanwhile, place chicken, skin sides up, in 12-inch nonstick skillet. Mix dressing and remaining paprika until blended. Remove 2 Tbsp. dressing mixture; brush onto chicken. Cook on medium heat 10 to 12 min. or until bottoms are golden brown; turn chicken. Cook additional 5 to 7 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
Add remaining dressing mixture to skillet along with the onions; cook 5 to 6 min. or until onions are crisp-tender, stirring occasionally. Stir in rice; spread to form even layer on bottom of skillet. Cook 2 min.; top with sausage and chicken.
Pour chicken broth mixture over ingredients in skillet; cook, without stirring, 25 to 29 min. or until most the liquid is absorbed, topping with peas and parsley for the last minute.
Serve with a crisp, mixed green salad to round out the meal.
Substitute 1/2 tsp. paprika and 1/4 tsp. ground turmeric for the saffron.
While traditional paella is made with bomba rice, this delicious paella recipe uses the more commonly used Arborio rice.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.