Calendula Paella

• 4 cups chicken broth
• 2-1/2 cups uncooked long grain rice
• 1 cup chopped onion
• 4 garlic cloves, minced, divided
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 large green pepper, julienned
• 3 green onions, sliced
• 1 teaspoon minced parsley
• 1 teaspoon dried thyme
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• 2 medium tomatoes, chopped
• 1 package (10 ounces) frozen peas
• 1/2 pound fresh or frozen uncooked shrimp, peeled and deveined
• 1 pound boneless skinless chicken breasts, thinly sliced
• 2 tablespoons lemon juice
• 1/2 cup calendula petals (about 12 blossoms)

1. In a saucepan, combine broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Meanwhile, in a skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. Discard bay leaf; add rice mixture to vegetable mixture and keep warm over medium-high heat. In another skillet, cook and stir shrimp in lemon juice for 2 minutes. add chicken; cook until chicken is no longer pink and shrimp is fully cooked, about 3-5 minutes. Add rice and vegetables with calendula petals; toss.

chicken broth, long grain rice, onion, garlic, salt, ground turmeric, pepper, bay leaf, green pepper, green onions, parsley, thyme, hot pepper sauce, olive oil, mushrooms, tomatoes, frozen peas, shrimp, chicken breasts, lemon juice, calendula petals

Taken from www.tasteofhome.com/recipes/calendula-paella/ (may not work)