Brown Rice Paella with Shrimp and Baby Peas

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President's Choice


2 pouches (each 283 g) PC Cooked Whole Grain Brown Rice

2 tbsp (25 mL) PC Blue Menu Omega Oil

1 cup (250 mL) finely diced white onion

1 cup (250 mL) finely diced sweet red pepper

2 tbsp (25 mL) finely chopped garlic

¼ tsp (1 mL) hot pepper flakes

1 pkg (454 g) Black Tiger Shrimp 21-30 count, peeled and halved

1 cup (250 mL) chopped fresh tomatoes

1 cup (250 mL) frozen baby peas

2 tbsp (25 mL) fresh lemon juice

1/2 tsp (2 mL) salt

1/3 cup (75 mL) chopped fresh parsley

Brown Rice Paella with Shrimp and Baby Peas

Brown rice is the whole grain, including the bran layer, so it is higher in fibre than white rice. Raw brown rice takes longer to cook than white rice, but our frozen rice speeds things up for you, making a perfect and nutritious base for this wonderful shrimp paella. 

Serves: 6
Difficulty level: Intermediate
Prep time: 30 minutes
Cook time: 20 minutes

Nutritional Information

Per serving: 270 calories

Fat: 6 g (1 g of which is saturated)

Omega 3 polyunsaturates: 0.4 g

Sodium: 320 mg

Carbohydrate: 39 g

Fibre: 5 g

Protein: 15 g

Source of Omega

Source of Fibre

Low in saturated fat

Excellent Source of Vitamin C

Good Source of Vitamin A

Good Source of Iron


One pouch at a time, place rice pouches on a paper towel, seam side up. Pouch is self-venting; do not puncture, tear or cut. Microwave on HIGH for 3 minutes. Set aside.

In large nonstick frying pan, heat oil over medium-high heat; cook onion, red pepper and garlic for 5 minutes, stirring frequently. Stir in hot pepper flakes, shrimp and tomatoes; cook for 2 minutes. Stir in brown rice, peas, lemon juice and salt; cook for 3 minutes or until shrimp are firm and no longer pink.

Fold in parsley. Transfer to serving platter.

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