Quick Paella

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 7 ounce boil-in-bag brown rice (such as Uncle Ben's)
• 14.5 ounce canned tomatoes diced undrained canned
• 1.5 cups edamame frozen shelled
• 24  mussels scrubbed
• 1 tablespoon olive oil 
• 0.4 teaspoon salt 
• 0.5 teaspoon paprika smoked hot
• 6 ounces chorizo spanish thinly sliced
• 1.5 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add chorizo to pan; saut 1 minute or until lightly browned, stirring occasionally.
4. Remove rice from bags.
5. Add rice to pan; saut 1 minute, stirring frequently. Stir in salt, paprika, and pepper; saut 30 seconds.
6. Add 1 1/2 cups water and tomatoes; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.
7. Stir in edamame. Nestle mussels into rice mixture. Cover and cook 4 minutes or until mussels open and liquid is absorbed.
8. Remove from heat. Discard any unopened mussels.
9. Wine note: Think pink for paella. Crisp, dry Beckmen 2009 Purisima Mountain Vineyard Grenache Ros (Santa Ynez Valley, $1
10. has vibrant red fruit and spice to cover the smoked paprika and chorizo. Great acidity keeps going with the tomatoes, and rich texture wraps around the mussels. --Sara Schneider