Weeknight Paella

• 2 tablespoons olive oil
• 1 (6 ounce) package chicken and garlic rice vermicelli mix (rice a roni)
• 1 cup frozen onion and three pepper blend
• 1 (14 ounce) can chicken broth
• 3/4 cup water
• 1 dried bay leaf
• 1/2 lb fully cooked chorizo sausage, cut into bite sized pieces
• 1/2 cup frozen baby peas
• 1 rotisserie-cooked chicken, cut into six serving pieces
• 1 cup cooked deveined peeled medium shrimp, thawed and tails removed

1. In 12 inch skillet, heat oil over medium high heat.
2. Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
3. Stir in broth, water, bay leaf and seasoning packet from rice mix.
4. Heat to boiling; reduce heat to low.
5. Cover; simmer 5 minutes.
6. Stir in sausage and peas.
7. Add chicken pieces.
8. Heat to boiling over medium-high heat; reduce heat to low.
9. Cover; simmer 10 minutes.
10. Stir in shrimp.
11. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
12. Remove bay leaf before serving.

olive oil, chicken, onion, chicken broth, water, bay leaf, fully cooked chorizo sausage, frozen baby peas, rotisserie, shrimp

Taken from www.food.com/recipe/weeknight-paella-324398 (may not work)