Latin Paella

• 1 Tbsp. oil
• 8 bone-in skinless chicken thigh (2-1/2 lb.)
• 6 slices OSCAR MAYER Deli Fresh Smoked Ham, finely chopped
• 3 plum tomatoes, finely chopped
• 1 small onion, finely chopped
• 3 large cloves garlic, minced
• 3 cups water
• 1 pkt. mixed seasonings with saffron
• 1 tsp. paprika
• 1 chicken bouillon cube
• 1-1/2 cups long-grain white rice, uncooked
• 2 poblano chiles, roasted, peeled and thinly sliced
• 2 cups fresh green beans, cut into 2-inch lengths
• 1 cup fresh lima beans
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oil in large skillet on medium-high heat.
2. Add chicken; cook 4 min.
3. on each side or until browned on both sides.
4. Move chicken to one side of skillet.
5. Add ham, tomatoes, onions and garlic to other side of skillet; cook 4 min.
6. Mix next 3 ingredients.
7. Add to skillet with bouillon cube; stir.
8. Bring to boil.
9. Stir in rice and chiles; simmer on medium heat 6 min., stirring occasionally.
10. Add beans; cover.
11. Simmer on medium heat 20 min.
12. or until beans are tender, stirring occasionally.
13. Remove from heat; let stand 5 min.
14. Top with cheese.

oil, chicken thigh, ham, tomatoes, onion, garlic, water, mixed seasonings, paprika, chicken, longgrain white rice, poblano chiles, fresh green beans, fresh lima beans, parmesan cheese

Taken from www.kraftrecipes.com/recipes/latin-paella-126687.aspx (may not work)