Shrimp & Broccoli Brown Rice Paella

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 cup sliced fresh mushrooms
• 2 cups uncooked long grain brown rice
• 2 garlic cloves, minced
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon saffron threads
• 6 cups chicken stock
• 2 pounds uncooked large shrimp, peeled and deveined
• 1-1/2 cups fresh broccoli florets
• 1 cup frozen peas

1. In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.
2. Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through.
3. Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.

olive oil, onion, sweet red pepper, mushrooms, long grain brown rice, garlic, paprika, salt, cayenne pepper, saffron threads, chicken stock, shrimp, fresh broccoli florets, frozen peas

Taken from www.tasteofhome.com/recipes/shrimp-broccoli-brown-rice-paella/ (may not work)