Quick Paella

1/4 cup olive oil
2 garlic cloves, finely chopped
1 onion, chopped
3 tomatoes, chopped
1 red bell pepper, chopped
1 lb. chicken, cut into bite sized pieces
1 tsp. paprika
1 package of Mahatma yellow rice
2-3 cups of chicken stock
1 cup of peas, thawed if frozen, optional
1/2 lb. peeled cooked shrimp
salt and pepper to season

1. Heat oil in a large skillet or pot. Add garlic, onion, tomatoes, and red bell pepper. Cook over medium heat, stirring frequently, for 5 minutes. Add chicken, and paprika.

2. Level mixture in pan, spread rice evenly over the top and cook for 3 minutes. Pour stock into mixture and stir.

3. Bring to boil and cook for 10 minutes. Season to taste w/ salt and pepper. Add peas and shrimp and continue cooking until most of the liquid has been absorbed and rice is tender. Serve hot. Serves 4.