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Quick Chicken Paella

Bird's Eye

"Chunks of chicken and chorizo slices are cooked with a colorful blend of veggies until just done, then blended with white rice and broth for a quick and tasty weeknight dinner."
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25 m servings 307 cals
Original recipe yields 6 servings

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  • Prep

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  1. Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
  2. Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
  3. Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.


  • *Cook chicken to an internal temperature of 165 degrees F as measured with a food thermometer.

Nutrition Facts

Per Serving: 307 calories; 11.9 g fat; 22.2 g carbohydrates; 23.7 g protein; 61 mg cholesterol; 760 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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So easy, So good, So fast! Made this when I had a group of folks at my house for a Pot Luck Forth... Everyone loved it and I passed the recipe on to my daughter with a brand new 6 week old baby...

The spice and flavor of the taco seasoning was really yummy. Will definitely make again and on a regular basis.

I liked it and may make it again. I did have to modify it because I did not have the rice, that it called for. I made rice with homemade chicken stock. I also did not have the veggies that it ca...

We loved this! I added shrimp. I also used cauliflower rice instead of the white rice. Soo good!

very much like a mexican stir fry


I didn't have chorizo so I subsituted a couple of brats that I needed to use up. Also used Mexican rice mix because I didn't have white rice on hand. I only used 1/2 pack of taco mix because the...