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McCormick

McCormick Paella Rice Mix

8 oz
$1.75 each($0.22 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

With natural spices. No MSG (except those naturally occurring glutamates). Your family will enjoy this authentic, easy-to-prepare paella. It's made with the highest quality ingredients such as enriched long grain rice, bell peppers and onions, and is seasoned to perfection with paprika, garlic, ground red pepper and other spices. Simply add chicken, chorizo, shrimp and peas for a delicious paella. Enjoy our full line of authentic easy-to-prepare rices! Packed in USA.

Highlights

  • Nutrition Facts

    6 servings per container

    Serving Size
    0.33 tbsp dry
    • Amount Per Serving
    • Calories140
      Calories from Fat10
    • % Daily Value*
    • Total Fat
      • 1g
      • 2%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 360mg
      • 15%
    • Total Carbohydrate
      • 29g
      • 10%
    • Dietary Fiber
      • 1g
      • 4%
    • Sugars
      • 0g
    • Protein
      • 3g
    • Vitamin A
      • 6%
    • Calcium
      • 2%
    • Vitamin C
      • 15%
    • Iron
      • 10%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Enriched Long Grain Parboiled Rice (Rice, Iron, Niacin, Thiamine Mononitrate, Folic Acid), Onion, Salt, Spices (Including Paprika, Turmeric, Annatto, Red Pepper), Red Bell Pepper, Garlic, Chicken Fat, Chicken Broth, Natural Flavor, Yeast Extract, Sugar, Autolyzed Yeast and Chicken.

    Allergens and safety warnings

    Keep in a c

  • 1. Heat 1 tbsp olive oil in large deep skillet on medium heat. Add 1/2 lb cubed chicken and 1/2 cup sliced chorizo; cook and stir 5 minutes or until lightly browned. 2. Stir in 2-1/4 cups water and 1 pkg Rice Mix. Bring to boil. Reduce heat and simmer, covered, 15 minutes. Stir 1/2 lb shrimp, peeled and deveined and 1/2 cup peas. Return to simmer. Cover. Cook 10 minutes longer or until shrimp turn pink, water is absorbed and rice is tender. 3. Remove from heat. Let stand, covered, 5 minutes. Fluff with fork before serving. Garnish with chopped fresh parsley and sliced pimientos, if desired. Makes 6 cups.