Serves: 2
Total Calories: 868
1. In large nonstick skillet cook onion in oil for 4 minutes or until tender. Stir in chicken, carrot, garlic, paprika and turmeric. Cook and stir over medium heat for 2 minutes or just until chicken begins to brown.
2. Stir in broth, rice, salt and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Uncover. Simmer about 2 minutes or until most of the liquid evaporates.
3. Remove from heat. Stir in tomato and peas. Let stand, covered, for 5 minutes. Stir in KELLOGG'S COMPLETE ALL-BRAN WHEAT BRAN FLAKES cereal.
This Chicken Paella recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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