Penn Herb Wellness Guide
Paella Rice Salad
Ingredients
- 1 cup long-grain rice
- 2 cups water
- 1 pinch saffron (about 10 strands)
- 1 Tbs olive oil, plus more as needed
- 1/2 tsp salt
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 2 links Mexican chorizo (or Spanish chorizo)
- 1/2 cup red onion, chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, chopped finely
- 1 small bunch cilantro, chopped finely
- 1 cup cherry tomatoes, sliced lengthwise
- 1 lime, juiced
- 1/4 cup olive oil
- 1 tsp cumin
- 1 pinch salt, or to taste
- 1 pinch pepper, or to taste
Directions
- Add rice, water, saffron, 1 Tbs oil, and salt to a sauce pan. Bring to a boil and reduce to a simmer. Immediately cover with a lid and let simmer for 15 minutes.
- Remove pan from heat but don't remove the lid. Let rest for 15 minutes. Before adding the rice to the salad, spread it out on a baking sheet to cool for about 10 minutes.
- Preheat skillet and drizzle with olive oil. Add chopped chicken and chorizo. Cook until done. Let it cool to room temperature.
- In a large bowl, add chopped onions, green peppers, garlic, cilantro, tomatoes, lime juice, 1/4 cup olive oil, and cumin. Add cooled rice, chicken, and chorizo.
- Toss well and add salt and pepper to taste. Serve at room temperature or refrigerate until ready to serve.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.