Recipe courtesy of Robert Bosley

Paella. American-style

I make rice a roni quite a bit and I kept adding to it and finally came up with this.
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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons olive oil

2 tablespoons tomato paste

1 pound boneless sirloin steak, trimmed of fat, cut into 1-inch cubes

2 dozen (51 to 60 count) frozen shrimp, thawed, shelled and deveined

1 (6.8-ounce) box beef flavor rice preparation (recommended: Rice a Roni)

2 1/2 cups hot water

2 tablespoons butter

1 small onion, sliced

1/4 cup peas, frozen

1/2 cup sliced baby carrots

1/2 medium red bell pepper, diced

1 (3.5-ounce) can mushrooms, drained

1/4 cup pitted, sliced black olives such as kalamata

2 tablespoons grated Parmesan


  1. Heat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside.
  2. Make the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through.
  3. Click here to view Food Network Kitchen's healthier version of this recipe.