PAELLA SALAD Recipe

1 (13 3/4 oz.) can chicken broth (1 3/4 c.)
2/3 c. cold water
2 1/4 c. Minute Premium Long Grain Rice, uncooked
1/4 tsp. saffron threads, crushed
3 c. chopped cooked chicken
2 (6 oz.) pkgs. frozen cooked tiny shrimp, thawed
1 lb. smoked sausage, sliced, halved, browned
2 c. coarsely chopped tomato
1 (10 oz.) pkg. Birds Eye Peas, thawed, drained
2/3 c. Miracle Whip Salad Dressing
1/4 c. finely chopped red onion
1/2 tsp. minced garlic
Salt and pepper

Stir together broth and water. Bring to boil; stir in rice and saffron. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Cool. Mix together remaining ingredients. Stir in rice mixture. 8 servings.