Ingredients

• 1 1/2 cups quick-cooking rice
• 1 to 2 cups leftover salmon broken into pieces
• 1 pound medium shrimp, peeled and deveined
• 2 links chorizo or andouille sausage (or kielbasa), cut in half lengthwise, then cut crosswise into 1/4-inch-thick slices
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can pink beans, drained
• 1 large green bell pepper, seeded and diced
• 1 teaspoon dried oregano
• 1/2 teaspoon saffron threads
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper

Instructions

1. Cook the rice according to the package directions.
2. Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.