Ingredients
Scale
- 14 oz. smoked sausage
- 2 cups shredded chicken
- 1 1/4 cups of Randall Great Northern Beans, drained and rinsed
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1.5 cups white rice, rinsed
- ½ tsp. turmeric
- ½ tsp. smoked paprika
- 2 pinches of saffron
- 1 14.5-oz. can petite-diced tomatoes
- 2 cups chicken stock
- 1 cup frozen green peas
- Salt & Pepper, to taste
Instructions
- Heat your cast iron skillet over medium high heat. Add 1 tablespoon canola oil. Add onions, smoked sausage and garlic to the pan. Cook until sausage browns, about 5 minutes, stirring frequently.
- Add rice to the pan to toast. Season with smoked paprika, turmeric and saffron. Slowly pour in beans and diced tomatoes. Finally, add chicken broth and shredded chicken.
- Season with salt and pepper, then cover with foil. Let cook for 20 minutes, stirring every 5 minutes. Add frozen peas during the last 5 minutes.
- Serve immediately.