Skillet Tomato Paella

Prep Time: 20 Min.
Total Time:1 Hr.
Servings: 6


  • 2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 8 ounces hot Italian sausage links, casings removed
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 11/2 cups medium-grain white rice, uncooked
  • 3 teaspoons paprika
  • 1 teaspoon kosher salt
  • 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 1 green bell pepper, cut into long strips
  • 1/2 cup Green Giant® frozen green peas, optional


Serving Size: 6 servings (1 -1/4 cups each) Calories 370; Total Fat 12g (Saturated Fat 3g); Cholesterol 20mg; Sodium 1063mg; Carbohydrate 52g; (Dietary Fiber 4g, Sugars 6g); Protein 12g; % Daily Values*: Vitamin A 16%; Vitamin C 40%; Calcium 7%; Iron 21%

*Percent Daily Values are based on a 2,000-calorie diet.


  1. Heat broth in small saucepan; keep warm.
  2. Heat large 12-inch skillet over medium-high heat. Add sausage and cook 5 minutes or until crumbled and browned. Add oil, onion and garlic to skillet; cook 4 minutes.
  3. Stir in rice, paprika and salt until well combined. Add undrained tomatoes and mix in evenly. Place bell pepper strips in a circle around edge of skillet.
  4. Add 1 cup warm broth; simmer over medium-low heat 5 minutes without stirring. Add remaining 1 cup broth, cover and simmer 35 minutes or until most of liquid has been absorbed. Sprinkle green peas over paella, cover and let stand 5 minutes before serving.