Weeknight Paella - cooking recipe

Ingredients

2 tablespoons olive oil
1 (6 ounce) package chicken and garlic rice vermicelli mix (rice a roni)
1 cup frozen onion and three pepper blend
1 (14 ounce) can chicken broth
3/4 cup water
1 dried bay leaf
1/2 lb fully cooked chorizo sausage, cut into bite sized pieces
1/2 cup frozen baby peas
1 rotisserie-cooked chicken, cut into six serving pieces
1 cup cooked deveined peeled medium shrimp, thawed and tails removed

Preparation

In 12 inch skillet, heat oil over medium high heat.
Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
Stir in broth, water, bay leaf and seasoning packet from rice mix.
Heat to boiling; reduce heat to low.
Cover; simmer 5 minutes.
Stir in sausage and peas.
Add chicken pieces.
Heat to boiling over medium-high heat; reduce heat to low.
Cover; simmer 10 minutes.
Stir in shrimp.
Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
Remove bay leaf before serving.