Pantry Shelf Paella - cooking recipe

Ingredients

1 (3 lb.) chicken, cut up or chicken thighs or breasts
3 Tbsp. butter
1 c. chopped onion
1 c. rice
1/4 c. tomato paste
2 c. water
8 large or 1/2 lb. shrimp or a can of shrimp
1/4 tsp. garlic powder
dash of cayenne
1 (1 lb.) can garbanzo beans
1 c. peas (optional)

Preparation

Brown chicken in butter or oil.
Cook until almost done. Remove.
Add onion and rice.
Cook 3 to 5 minutes.
Combine tomato paste and water.
Add to rice with shrimp, salt, garlic powder and cayenne.
Stir in garbanzo beans and their liquid and peas if desired.
Return chicken to the pot.
Cover, simmer and cook 25 minutes.
Makes 6 servings.