Here's a rice recipe that uses leftover smoked chicken (if you ever have any
Smoked Chicken Paella
2 Tablespoons olive oil
1 pound of smoked, de-boned, skinned, diced chicken thighs
1/2 cup sliced bell pepper
1/2 cup sliced red onion
1/2 teaspoon minced garlic
2 cups (or a 14-oz can) peeled and diced tomatoes with juice
2 cups chicken broth
2 teaspoons smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper (or to taste)
1/8 teaspoon salt (or to taste)
1/2 cup white wine
6 saffron threads
2 cups cooked white medium grain rice
1. In a 12-inch skillet over medium heat, add olive oil and saute the
chicken, sliced bell pepper, sliced red onion, and minced garlic in olive oil
for about 5 minutes or until onions and bell peppers are slightly limp.
2. Pour in tomatoes with juice, chicken broth, smoked paprika, granulated garlic, granulated sugar, onion powder, black pepper, salt, wine and saffron; bring to a simmer, stirring frequently. Simmer for 15-minutes or until liquid is reduced by half.
3. Stir in 2 cups of the cooked rice and reduce heat to low. Stir well to mix. Cook for an additional 5 minutes.
Serve hot with a little olive oil drizzled over the top.