Bob's Well Balanced Paella (smvanway)

Brown Rice, medium grain, 2 cup
Extra Virgin Olive Oil, 2 tbsp
Oregano, ground, 2 tsp
Paprika, 1 tbsp
Tyson boneless, skinless chicken breast, 24 oz
Garlic, 3 cloves
Crushed Red Pepper, 1 tsp
Saffron, .5 tsp
Bay Leaf, 1 tbsp, crumbled
Parsley, 10 sprigs
Chicken stock, home-prepared, 4 cup
Lemons, 1 fruit without seeds
1 large Sweet peppers (bell),
Chicken Chorizo Sausage, 200 gram
Shrimp, raw, 8 oz
Near East Rice Pilaf, 6 oz
Salt and pepper to taste

1. Coat chicken with 1 tsp olive oil, paprika, oregano, salt and pepper.
2. Heat 2 tbsp of olive oil in a skillet over medium. Stir in garlic, red pepper flakes, rice, and rice pilaf. Cook mixture to coat rice. (About 3 to 4 minutes).
3. Stir in remaining spices and chicken broth with zest from lemon. Bring to a boil, cover, and reduce heat to simmer for another 20 minutes.
4. In a seperate skillet, cook chicken for 5 minutes, add pepper, mushroom and sausage, cook another 5 minutes. Then stir in shrimp cooking until shrimp is pink.
5. Mix both skillets together.