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Quick Paella

  • 2 Tbsp. oil
  • 1 lb. boneless, skinless chicken thighs, cut in thirds
  • 4 ounces chorizo, casing removed and thinly sliced
  • 1 onion, finely chopped
  • 1 1/2 cups uncooked rice
  • 3 cups water
  • 1 packet Knorr® Mi Arroz™ Red Rice Seasoning Mix
  • 6 ounces uncooked medium shrimp, peeled and deveined
  • 1 cup frozen green peas, thawed



Amount per serving

Calories from Fat140
Total Fat16g
Saturated Fat4g
Trans Fat0g
Total Carbs43g
Dietary Fiber2g
Vitamin C10%
Vitamin A10%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Season chicken, if desired with salt and pepper. Heat oil in large deep skillet over medium-high heat and brown chicken. Remove from skillet and set aside.
  • 2 Cook chorizo in same skillet, stirring occasionally, until lightly golden, about 3 minutes. Stir in onion and cook, stirring occasionally, until very tender and starting to brown, about 4 minutes. Stir in rice and cook, stirring frequently, until rice begins to turn golden, about 4 minutes.
  • 3 Stir in water and Knorr® Mi Arroz™ Red Rice Seasoning Mix. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes.
  • 4 Arrange chicken, shrimp and peas over rice. Cook until chicken is thoroughly cooked, shrimp turns pink, liquid is absorbed, about 8 minutes. Remove skillet from heat; let stand 5 minutes.