Picante Paella

• 1/2 lb. mild Italian sausage
• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 2 Tbsp. olive oil
• 2 c. chicken broth
• 3/4 c. picante sauce
• 1 c. uncooked rice
• 1 lb. chicken breasts, cut into 1-inch pieces
• 1/2 tsp. powdered saffron or turmeric
• 1 lb. medium shrimp, peeled and deveined
• 1 c. frozen peas

1. Cut sausage into 1/2-inch pieces.
2. Discard casing.
3. Cook sausage, onion and garlic in oil in skillet until meat is no longer pink.
4. Add broth, picante sauce, rice and saffron.
5. Bring to a boil.
6. Cover and simmer 10 minutes.
7. Stir in chicken.
8. Cover and simmer 5 minutes.
9. Stir in shrimp and peas.
10. Cover and simmer 5 minutes.
11. Remove from heat and let stand 5 to 10 minutes, until liquid is absorbed.
12. Serves 6 to 8.

italian sausage, onion, garlic, olive oil, chicken broth, picante sauce, rice, chicken breasts, powdered saffron, shrimp, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669510 (may not work)