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Saffron Rice with Chicken and Shrimp (Paella)

  • Prep 50 min
  • Total 60 min
  • Ingredients 14
  • Servings 8

Ingredients

1/4
cup olive oil
2
boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/2
cup finely chopped white onion
2
teaspoons finely chopped garlic
1 1/2
cups uncooked converted long grain white rice
2 1/2
cups chicken broth
1
teaspoon chicken bouillon granules
1
teaspoon saffron threads (0.0176 oz)
1/2
teaspoon turmeric
2
fresh parsley sprigs
1/2
lb uncooked medium shrimp, peeled, deveined
1
jar (7.5 oz) roasted red bell peppers, drained
1
teaspoon salt
1
cup frozen sweet peas (from 1 lb bag)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
800mg
33%
Potassium
270mg
8%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
6%
Sugars
3g
Protein
17g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 minutes, stirring frequently, until no longer pink. Stir in onion and garlic. Cook 2 minutes or until onion is transparent, stirring frequently. Stir in rice. Cook 1 minute or until grains are evenly coated and light golden brown, stirring constantly.
  • 2 Stir in chicken broth, bouillon, saffron, turmeric, parsley sprigs, shrimp, roasted red bell peppers and salt. Cover; cook 20 minutes. Stir in peas. Cook 5 minutes, stirring occasionally, until rice is tender. Remove from heat. Cover; let stand 5 to 10 minutes or until all liquid is absorbed. Remove parsley sprigs before serving. If desired, garnish with fresh parsley.

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