Zatarain'S® Paella

• 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 cup green bell pepper diced
• 1/2 cup red bell pepper diced
• 1 tablespoon minced garlic
• 1/2 pound boneless, skinless chicken breasts
• 4 ounces fresh chorizo
• 2 1/2 cups water
• 1 cup chopped tomatoes
• 1 package jambalaya mix ZATARAIN'S(R), Original
• 1/2 pound large shrimp peeled and deveined
• 1 cup frozen peas

1. Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil
2. Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes
3. Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving

olive oil, onion, green bell pepper, red bell pepper, garlic, chicken breasts, fresh chorizo, water, tomatoes, jambalaya mix, shrimp, frozen peas

Taken from www.yummly.com/recipe/Zatarain_s-Paella-2258236 (may not work)