recipes
Mediterranean Turkey Paella
A quick skillet paella with turkey, bell peppers, onions, artichokes and saffron rice.
- Servings
- cook method
- prep
- cook
- ready
- 4
- Boil/Simmer
- 40 minutes
- 20 - 30 minutes
- Less than 1 1/2 hours
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped - about 1/2 cup
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1 cup frozen artichoke hearts, thawed
- 1/4 cup sliced pitted ripe olives
- 1 can (14.5 ounces) chicken broth
- 1 cup water
- 1 cup long grain white rice, uncooked
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 3 saffron threads, optional
- 2 cups chopped leftover cooked Butterball® Turkey
- 1/2 cup frozen green peas, thawed
- Directions
- Nutrition Info
- Serving Suggestions
-
Heat oil in large skillet over medium heat. Add onions, bell peppers and garlic. Cook and stir 2 minutes. Add artichokes and olives. Cook and stir an additional 2 minutes. Stir in broth and water. Bring to a boil.
Stir in rice, salt, paprika and saffron, if desired. Cover skillet with lid. Reduce heat to medium-low. Simmer 15 minutes. Add turkey and peas; mix well. Cover; cook 5 minutes, or until liquid is absorbed and rice is tender and peas are heated through.
Remove from heat. Let stand 5 minutes. Fluff with fork.
