Barnyard Paella

• 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.

of fresh, chicken bouillon, tomatoes, sweet peas, pimentos, long grain, olive oil, garlic, salt, turmeric, onion, water, sausage, chicken

Taken from www.epicurious.com/recipes/member/views/barnyard-paella-50131895 (may not work)