Paella Salad
Summary
 | |
| Yield | |
|---|---|
| Prep Time | 5 minutes |
Description
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
- 1 t salt, divided
- 1⁄8 t saffron
- 1 1⁄2 c long grain rice
- 1⁄4 c Lemon Juice
- 1⁄4 c Olive oil
- 1⁄2 t Paprika
- 15 oz libby's peas & carrots, drained
- 2 c diced cooked chicken breast
- 4 oz diced pimentos, drained
- 1⁄4 c Chopped parsley
Instructions
In saucepan, bring 3 cups water to a boil with 1/2 teaspoon of the salt and the saffron. Stir in rice; when water returns to the boil, reduce heat to low, cover and cook about 20 minutes or until rice has absorbed all the water. Transfer rice to large mixing bowl; gently mix in lemon juice, oil, paprika, and remaining 1/2 teaspoon salt. Allow to cool at room temperature, stirring occasionally. When rice is cool, fold in remaining ingredients; adjust seasoning with salt and lemon juice.
