Spanish Paella With Brown Rice

Caroline Shannon-Karasik

Spanish Paella

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Makes 6 servings

2 Tablespoons extra virgin olive oil

1⁄2 small yellow onion, diced

3  garlic cloves, minced

4  ounces chicken sausage, diced

1⁄2 teaspoon dried oregano

1⁄4  teaspoon crushed red pepper

1⁄4 teaspoon paprika

sea salt and ground pepper, to taste 

juice of 1⁄2 lemon

2 cups brown rice

32 ounces (4 cups) vegetable stock

1⁄2 pound shrimp, peeled, deveined, and chopped

1 red bell pepper, diced

1 cup frozen peas 



This Spanish favorite is an easy one-dish meal the whole family will love. Classic paella dishes rely on chorizo to add flavor, but you can swap in chicken sausage for a healthier alternative.


1. Heat olive oil in a large sauté pan over medium heat. Add onion, garlic, and sausage, sautéing for 2-3 minutes. Sprinkle oregano, crushed red pepper, paprika, sea salt, and pepper over the sausage mixture, stirring to combine.

2. Add lemon juice and brown rice, constantly stirring for 1 minute.

3. Add vegetable stock, reduce heat to low and cover, simmering for 10 minutes.

4. Remove lid and stir in shrimp, then cover again, simmering for an additional 10 minutes. Then, stir in red pepper and peas, covering for an additional 5 minutes or until all liquid has been absorbed. If all liquid has been absorbed and rice is not cooked through, add additional vegetable stock—1⁄4 cup at a time—to complete cooking.

Per Serving:

Calories: 392

Carbohydrates: 58 g

Fat: 9 g

Protein: 18 g

Fiber: 5 g

Active Time: 30 minutes

Total Time: 35 minutes