Make-It-Mine Paella-Style Rice
- In a 12-inch paella pan or skillet heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally.
- Stir in Broth or Stock, Tomatoes, Seasoning, and the 1/4 teaspoon salt. Bring to boiling. Stir in rice; reduce heat. Simmer, covered, for 15 minutes.
- Stir in Vegetables and the 1/2 cup water. Simmer, covered, about 5 minutes or until rice is tender. Stir in Meat or Seafood. Cook, uncovered, for 4 minutes more. Remove from heat.
- Cover and let stand for 5 minutes before serving. Season to taste with additional salt and black pepper. Sprinkle with parsley and/or olives and, if desired, serve with lemon wedges.
From the Test Kitchen
If you like, use a combination of Vegetables and Meat or Seafood. And since some of the vegetables are added earlier than others, be sure to check when you should add the vegetable(s) you've selected.
Broth or Stock:
One 14.5-ounce can chicken broth or stock; one 14.5-ounce can vegetable broth or stock; 1 3/4 cups fish stock; 1 cup dry white wine plus 3/4 cup water
Diced tomatoes with basil, garlic, and oregano; fire-roasted diced tomatoes; Mexican-style diced tomatoes; diced tomatoes and green chiles
1/2 teaspoon dried thyme, crushed; 1/2 teaspoon ground cumin; 1/4 teaspoon ground saffron; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; several dashes bottled hot pepper sauce
Sliced fresh cremini or button mushrooms (cook with onion and garlic); yellow summer squash and/or zucchini, halved lengthwise and thinly sliced (cook with onion and garlic); chopped sweet peppers (add with rice); frozen peas; frozen snow pea pods; frozen cut green beans; frozen whole kernel corn; frozen cut okra; frozen artichoke hearts, thawed and quartered
Meat or Seafood:
6 ounces thinly sliced, cooked chorizo, Italian, and/or Polish sausage; 1 1/2 cups cubed, cooked pork; 1 1/2 cups cubed, cooked chicken breasts or thighs; 1 1/2 cups cubed, cooked turkey breast or tenderloins; 1 pound skinless salmon or whitefish fillets, cut into 1-inch pieces; 8 ounces cooked shrimp; 8 ounces mussels, scrubbed (add with the 1/2 cup water)
If you want to use the mussels as a meat or seafood option, just be sure to pair it with at least on other meat or seafood option to a good serving for each person.