Cinco de Mayo is only a few days away, and although paella is a Spanish-style dish, it’s still a pretty great way to ring in this margarita sipping holiday!
Saffron is one of the most expensive spices, so to cut down on the big bucks without skimping on flavor,
I used pre-seasoned rice. You can pick up any brand you choose, but the one I used was ready in only 90 seconds!
The addition of frozen vegetables with fresh garlic, onions and parsley ramped up this skillet sensation, giving it more of an authentic feel.
I kept this vegan, (and my carnivorous Hubby happily cleaned his plate!), but of course you can add seafood, sausage and chicken if desired.
2 cups frozen tricolor pepper strips
1 cup frozen peas
3 cloves garlic
1 can water packed quartered artichoke hearts, rinsed and drained
2 tablespoons olive oil
1 (8.8 oz.) package Spanish Style rice (I used Uncle Ben’s Ready Rice!)
1/2 teaspoon paprika
1 teaspoon kosher salt
1 pinch crushed red pepper
Fresh parsley for garnish
Add olive oil to a large skillet.
Toss in frozen peppers.
Throw in peas.
Heat over medium-high until defrosted.
Cook for a few minutes until tender, then add artichoke hearts.
Season vegetables with paprika, salt and pepper.
Heat rice in microwave, according to instructions and add to the vegetables.
Mix together, then flatten in skillet and lower heat.
Chop parsley and garnish over top.
Eat and enjoy with a margarita…or sangria!