Throw-It-All-In Leftover Paella Recipe
Serving Size / Yield
- 2 lb. leftover cooked meat, shredded or diced thin
- 4 C. water
- 2 Tbs. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, thinly sliced
- 1 red pepper, cut into thin strips
- 1 C. canned tomatoes, with their juice, chopped
- 1 1/2 tsp salt
- 2 C. Arborio rice
- 1/8 tsp ground saffron
- 1 C. frozen peas
- lime wedges, for garnish
Saute onion, garlic, and pepper until tender but still with a bite. Add remaining ingredients minus frozen peas and bring to a boil. Reduce heat, cover, and simmer for approximately 20 minutes or until the rice is cooked through.
Add frozen peas, cover, and cook for about 10 more minutes.