Paella-Style Brown Rice & Prawns

Total Time: 40 minutes

Serves: 4

Ingredients:

• 1-1/2 cups vegetable broth
• 1-1/4 cup water
• 3 Tbsp. Nutiva Coconut Oil with Buttery Flavor
• 1/2 tsp. real salt
• 1 medium yellow onion chopped
• 2 cups brown rice cooked
• 4 tsp. minced garlic
• 2 large pinches Spanish saffron threads soaked in 1/2 cup water
• 1 tsp. paprika
• 1 tsp. cayenne pepper
• 1/2 tsp. chili pepper flakes
• 1 large tomato finely chopped
• 1/3 cup frozen peas
• 1/3 cup frozen corn
• 1 lb. prawns or large shrimp peeled and deveined
• 1/4 cup chopped fresh parsley
• 1 lemon

Instructions:

1. In large deep pan or cast-iron skillet, heat 3 tablespoons coconut oil. Sauté chopped onions, garlic and salt 2 minutes. Add cooked brown rice; continue cooking 3 minutes, stirring regularly.

2. Add vegetable stock, water, saffron and the saffron soaking liquid, paprika, cayenne pepper and chili pepper. Stir in chopped tomatoes. Bring to boil; let liquid slightly reduce.

3. Cover with lid; reduce heat to low. Cook 12 minutes.

4. Add shrimp. Cover; continue cooking 10 to 15 minutes or until shrimp turns pink.
5. Add squeeze of lemon and parsley. Serve hot.