Cooking Directions

• Heat the oil in a 5-quart saucepan over medium heat.  Add the onion and paprika and cook for 5 minutes or until tender-crisp.  Add the garlic and rice and cook and stir for 2 minutes.  Add the broth, saffron and crushed red pepper and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes.  
• Stir in the chicken.  Cover and cook for 10 minutes.  Stir in the shrimp and kielbasa.  Cover and cook for 5 minutes or until the shrimp are cooked through and the rice is tender.  Remove the saucepan from the heat.  Let cool for 15 minutes.
• Stir the rice mixture, peas, red bell pepper, olives and lemon juice in a large bowl.  Season with the salt.  Serve immediately or cover and refrigerate for up to 8 hours.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped (about 1 cup)
• 1 tablespoon smoked paprika
• 1 tablespoon minced garlic
• 1.5 cups uncooked long grain white rice
• 4 cups Swanson® Chicken Broth
• 0.5 teaspoon saffron
• 0.5 teaspoon crushed red pepper
• 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 pound medium (16 to 20 count per pound) uncooked shrimp, peeled and deveined
• 8 ounces kielbasa, sliced
• 1 cup frozen peas, thawed
• 1 medium red bell pepper, diced (about 1 cup)
• 1 cup pitted kalamata olives
• 0.5 cup lemon juice
• 0.5 teaspoon salt