Substances for five servings
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 pink bell pepper, sliced
- 2 garlic cloves, minced
- 1/2 lb 93% lean floor turkey
- 1 tablespoon chorizo seasoning
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons turmeric
- pinch of sea salt & cracked pepper
- 2 Roma tomatoes, chopped
- 1 1/2 cups raw quick or medium grain brown rice
- 64oz (8 cups) low sodium hen broth (or seafood inventory)
- 1 1/2 lb uncooked (jumbo) shrimp, peeled and deveined
- 1 cup frozen peas
Set a (paella) pan or nonstick skillet on medium warmth. As soon as sizzling, add oil, onion and bell pepper. Prepare dinner for 3 to five minutes, or till sear marks seem alongside the sides. Add the garlic and the bottom turkey.
Chop up the turkey because it cooks, then add the chorizo seasoning, paprika and turmeric. Prepare dinner for five to 7 minutes and make sure you chop up the turkey finely. Then add the tomato and the raw rice. Stir and fold every little thing collectively, guaranteeing each grain of rice is roofed in oil and spice, about 1 – 2 minutes.
Pour in hen broth and scale back the warmth to a delicate simmer. Prepare dinner uncovered for 30 – 35 minutes or till 95% of the liquid has been absorbed and the rice has softened.
Fold within the shrimp and frozen peas and permit them to cook dinner and thaw, about 8 to 10 minutes.
