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    Paella Salad

    1 can (13 3/4 ounces) chicken broth (1 3/4 cups)
    2/3 cup cold water
    2 1/4 cups Minute Rice Premium Long Grain Rice, uncooked
    1/4 teaspoon saffron threads, crushed
    3 cups chopped cooked chicken
    2 packages (6 ounces each) frozen cooked tiny shrimp, thawed
    1 pound smoked sausage, sliced, halved, browned
    2 cups coarsely chopped tomato
    1 package (10 ounces) Birds Eye Peas, thawed, drained
    2/3 cup Miracle Whip Salad Dressing
    1/4 cup finely chopped red onion
    1/2 teaspoon minced garlic
    Salt and pepper


    Bring broth and water to a boil. Stir in rice and saffron. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Cool.

    Mix remaining ingredients until well blended. Stir in rice mixture.

    Makes 8 servings

    This recipe courtesy of Kraft Foods.

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