Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups Muir Glen™ Organic Diced Tomatoes Fire Roasted, drained
  • 3/4 cup roasted red peppers
  • 5 cloves garlic
  • 1/2 sweet onion
  • 1/2 cup olive oil
  • 1/2 cup fresh cilantro, loosely packed
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons salt
  • 4 cups cooked bomba or brown rice
  • Generous pinch saffron threads
  • 1 red bell pepper, diced
  • 1 cup sliced mushrooms (cremini or bella)
  • 1 1/2 cup butternut squash cubes
  • 4 links chicken sausage, sliced
  • 4 links spicy Italian sausage, sliced
  • 2/3 cup Spanish olive mix, pitted
  • 1 cup frozen peas
  • 2 tablespoons fresh chopped parsley

Instruction

  • In a blender, puree tomatoes, roasted peppers, garlic, onion, 1/4 cup olive oil, cilantro, paprika and salt. Pour into a large skillet, add rice and saffron threads. Heat over medium-high heat until the rice has soaked up all of the sauce. Remove from heat, cover with a lid and set aside.
  • In a second large skillet, heat the remaining 1/4 cup olive oil over high heat. Toss in bell peppers, mushrooms, butternut squash, sausages and olives. Cook until the edges of the sausages turn golden brown and vegetables become tender (about 6-8 minutes).
  • Transfer vegetables to the rice skillet, tossing until well combined. Return skillet to heat, turning to medium, add peas to the skillet and cook until warm (about 3-4 minutes). Fold peas into the rice mixture. Garnish with parsley. Serve and enjoy!