Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 250grams chicken thigh fillets, roughly chopped
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 1tablespoons smoked paprika
- 450grams microwave brown rice
- 1 vegetable stock cube
- 800grams no-added-salt diced tomatoes
- 1/2 bunch continental parsley, leaves picked, finely chopped
- 1 cup frozen peas
- 1kilograms frozen greenshell mussels
- 1 lemons, cut into wedges, to serve
- 1tablespoons extra virgin olive oil
Description
Take your family on a sensory trip to Spain with this nutritionally approved paella, packed with mussels and brown rice. It's hearty, flavoursome and easy to make.
Method
Step 1 of 4
Heat oil in a large lidded frying pan over medium heat. Add chicken, onion, garlic and paprika. Cook, stirring occasionally, for 3 minutes or until softened.
Step 2 of 4
Add rice and stir to coat. Crumble over stock cube and season with pepper. Add diced tomatoes, half of the parsley and 1/2 cup water. Stir to combine.
Step 3 of 4
Place mussels into rice mixture and cover with lid. Cook for 10 minutes, or until mussels have opened and warmed through.
Step 4 of 4
Sprinkle over peas and cook for a further 5 minutes or until peas are bright and warmed through. Sprinkle with remaining parsley and serve with lemon wedges.
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