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Caribbean Paella
Recipes
Caribbean Paella
6 servings
50 minutes total

Ingredients

  • 1 mango
  • 1 red bell pepper
  • 1 medium sweet onion
  • 1 poblano chile pepper, finely chopped
  • 1 (12-oz) package fully-cooked chicken sausage
  • 3 cups water
  • 1 cup orange juice
  • 2 tablespoons butter
  • 2 cups white rice
  • ½ teaspoon ground allspice
  • ¼ teaspoon saffron threads
  • ¾ lb peeled/deveined shrimp
  • 1 lime, for juice

Prep

    • Peel mango; cut into bite-size pieces.
    • Cut bell pepper and one-half onion into bite-size pieces.
    • Chop one half of poblano pepper.
    • Cut sausage into bite-size pieces (wash hands).

Steps

    1. Peel mango; cut into bite-size pieces. Cut bell pepper and one-half onion into bite-size pieces. Chop one half of poblano pepper. Cut sausage into bite-size pieces (wash hands).
    2. Preheat large stockpot on medium-high 2–3 minutes. Add water, orange juice, and butter; bring to a boil. Stir in remaining ingredients (except shrimp and lime juice). Return mixture to a boil; cook 1–2 minutes.
    3. Reduce heat to medium-low and cover with tight-fitting lid; cook 20 minutes (without removing lid) or until rice is tender. Squeeze lime for juice (1 tablespoon). Stir in shrimp and lime juice, then cover and let stand 5 minutes and until shrimp are opaque. Serve.

Amount per ⅙ recipe serving: Calories 520, Total Fat 14g, Sat Fat 5g, Trans Fat 0g, Chol 155mg, Sodium 500mg, Total Carb 70g, Fiber 3g, Sugars 15g, Protein 24g, Calc 10%, Vitamin A 35%, Vitamin C 130%, Iron 30%