Barnyard Paella Recipe

Name: Barnyard Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup of fresh, chopped cilantro (not packed).; 1 teaspoon chicken bouillon.; 15 ounce can of Hunts, diced tomatoes.; 15 ounce can of sweet peas.; 1 small jar (roughly a cup) of pitted, Spanish olives stuffed with pimentos.; 2 cups of long grain, white rice.; 3-4 tablespoons of olive oil.; 1/8 teaspoon garlic powder.; 1 teaspoon salt.; 2 teaspoons turmeric.; 1 chopped, medium onion.; 3 cups water.; 1 pound of Chorizo sausage.; 12 ounce can of cooked chicken breast.

Servings: persons

1/2 cup of fresh, chopped cilantro (not packed).
1 teaspoon chicken bouillon.
15 ounce can of Hunts, diced tomatoes.
15 ounce can of sweet peas.
1 small jar (roughly a cup) of pitted, Spanish olives stuffed with pimentos.
2 cups of long grain, white rice.
3-4 tablespoons of olive oil.
1/8 teaspoon garlic powder.
1 teaspoon salt.
2 teaspoons turmeric.
1 chopped, medium onion.
3 cups water.
1 pound of Chorizo sausage.
12 ounce can of cooked chicken breast.

1
Clean and chop cilantro to produce 1/2 cup of fresh, chopped cilantro.
2
Cook chorizo sausage in large frying pan in olive oil. When done, remove from pan, but retain oil. Cut cooked chorizo into one to two inch long pieces.
3
In frying pan in which sausage was cooked, add olive oil if necessary and stir fry rice over medium heat for one to two minutes with cilantro.
4
Add water, onion, and all other ingredients to frying pan containing fried, hard rice (except sausage). Cook until rice is tender and most of moisture is absorbed (30 to 40 minutes). When rice is close to being done, re-introduce sausage and finish cooking rice. (You may have to add water when cooking rice due to evaporation to insure that rice becomes tender. Constantly monitor and stir to avoid burning mixture on bottom.) You will need to complete final seasoning when rice has absorbed most of the water. This includes the possibility of adding a little more chicken bouillon (containing salt), garlic, or turmeric. Set rice aside when it is tender to finish absorbing liquid. Fluff and stir mixture. Taste and make final adjustments to salt and seasoning, to your tastes.

1269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup of fresh, chopped cilantro (not packed)., 1 teaspoon chicken bouillon., 15 ounce can of Hunts, diced tomatoes., 15 ounce can of sweet peas., and more.

Yes, Barnyard Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barnyard Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions