Recipe: Mediterranean Turkey Paella

Mediterranean Turkey Paella
Makes: 4 servings (1-1/4 cups each)

1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 cup frozen artichoke hearts, thawed
1/4 cup sliced pitted ripe olives
1 can (14.5 ounce) Butterball Chicken Broth
1 cup water
1 cup long-grain white rice, uncooked
1/2 teaspoon salt
1/2 teaspoon paprika
3 saffron threads, (optional)
2 cups chopped leftover cooked Butterball Turkey
1/2 cup frozen green peas, thawed

Heat oil in large skillet over medium heat. Add onions, bell peppers and garlic; cook and stir 2 minutes. Add artichokes and olives; cook and stir an additional 2 minutes. Stir in broth and water. Bring to a boil.

Add rice, salt and paprika; mix well. Stir in saffron, if desired. Cover skillet with lid. Reduce heat to medium-low; simmer 15 minutes. Add turkey and peas; mix well.

Cover; cook 5 minutes, or until liquid is absorbed, rice is tender and peas are heated through.

Remove from heat. Let stand 5 minutes. Fluff with fork.
Cooking Instructions

Great Substitute:
For brilliant yellow rice without the expense of saffron, use 1/2 teaspoon ground turmeric instead.

Source: ConAgra Foods/Butterball