Stir together wine and saffron; let stand for 5 minutes. Season chicken with salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 10 to 15 minutes or until browned all over. Transfer to plate.
Increase heat to medium-high; in same skillet, cook bacon, onion, red pepper, garlic and paprika for 3 minutes. Stir in rice; cook for about 3 minutes or until rice is well toasted. Stir in wine mixture, broth and tomatoes; bring to boil. Return chicken to skillet.
Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until chicken is cooked through and most of the liquid is absorbed. Transfer chicken to plate; cover with foil.
Increase heat to high; add peas and kimchi to skillet. Cook, tossing frequently, for about 2 minutes or until heated through.
Divide rice mixture among bowls; top with chicken and sprinkle with parsley.
Did someone say Bacon Kimchi Paella? Oh yes, you heard right. This Korean twist on traditional Spanish paella is a whole new way to enjoy our Mahatma® Parboiled Medium Grain Rice. Check out the ingredients and you’ll see exactly what we mean.
With ingredients including crispy bacon, fresh chopped parsley, dry white wine, and your desired kimchi – it has a pleasant balance of salty, citrus and fresh flavors. In addition, Spanish spices, like paprika and saffron, are added for a richness of flavor that can only come from a classic paella.
Sounds too good to be true? Try it for yourself and see what we mean! Once you nail this Spanish delicacy, continue discovering more rice classics like this Latin-inspired Mexican Rice recipe.