Easy Paella

Ingredients

• 8 ounces boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread
• 2 ounces chopped chorizo sausage (about 1/2 cup)
• 1 medium yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 clove garlic, chopped
• 1 cup regular or converted rice
• 1 can (14.5 oz.) chicken broth
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 cup water
• 8 ounces uncooked medium shrimp, peeled and deveined

Directions

1. Season chicken, if desired, with salt and ground black pepper. Melt I Can't Believe It's Not Butter! ® Mediterranean Blend in deep 12-inch nonstick skillet over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
2. Cook chorizo, onion and green pepper in same skillet over medium-high heat, stirring occasionally, 4 minutes or until golden. Add rice and garlic and cook 1 minute. Stir in broth, tomatoes and water. Bring to a boil over high heat. Reduce heat to medium-low and cook covered 25 minutes or until rice is tender.
3. Stir in shrimp and chicken. Simmer, stirring occasionally, 2 minutes or until shrimp turn pink and chicken is thoroughly cooked.