Quick Paella

Ingredients

• 2.5 cups chicken broth low-sodium canned
• 1 tablespoon curry powder 
• 12  mussels fresh
• 1 cup peas frozen english
• 7.5 ounce pimientos diced drained
• 1 cup converted rice uncooked
• 0.3 teaspoon salt 
• 16 ounce seafood product chunk-style lobster-flavored

Equipment

• sauce pan

Directions

1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
2. Pour broth into a large saucepan, and bring to a boil; add rice, curry powder, and salt. Cover, reduce heat, and simmer 15 minutes.
3. Add mussels, peas, seafood, and pimiento; cook 5 additional minutes or until mussels open and rice is tender. Discard unopened mussels.
4. Serve immediately.
5. Tip: Use converted (parboiled) rice in this recipe so your rice won't be gummy.