Easy Paella de Mexicana

by Susan R.

1/4 cup olive oil
2 Spanish chorizo sausages, sliced into 1/2-inch rounds
1 medium onion, diced
3 garlic cloves, crushed
1 cup cilantro leaves, chopped, divided
1 (14.5 oz.) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
4 cups water, warm
2 cups chicken broth, warm
1 (18 oz.) box José Ole Steak and Cheddar Mini Chimichangas, thawed
1 (3 pound) cooked chicken, cut into 12 pieces
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
2 avocados, pitted, peeled and sliced
1 cup frozen sweet peas, thawed
lemon wedges

Heat oil in a wide shallow pan over medium-high heat. Add the chorizo and stir until browned; remove and reserve. In the same pan, add the onions, garlic, and half of the cilantro. Stir for 2 or 3 minutes on medium heat. Add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.
Fold in the rice and stir-fry to coat the grains. Pour in water and broth and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
Cut Chimichangas into halves. Add Chimichangas, chicken, chorizo and shrimp, tucking them into the rice. The shrimp will take about 5 minutes to cook. Simmer, without stirring, until the rice is al dente, for about 15 minutes. When the paella is cooked and the rice is fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toasting at the bottom. Season to taste with salt and pepper.
Remove from heat and rest for 5 minutes. Garnish with avocados, peas, cilantro and lemon wedges.

Makes 12 servings