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Saffron Rice with Chicken and Shrimp (Paella)

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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

boneless skinless chicken breasts, cut into 1 1/2 inch pieces

1/2

cup finely chopped white onion

teaspoons finely chopped garlic

1 1/2

cups uncooked converted long grain white rice

2 1/2

cups chicken broth

teaspoon chicken bouillon granules

teaspoon saffron threads (0.0176 oz)

1/2

teaspoon turmeric

fresh parsley sprigs

1/2

lb uncooked medium shrimp, peeled, deveined

jar (7.5 oz) roasted red bell peppers, drained

teaspoon salt

cup frozen sweet peas (from 1 lb bag)

Directions

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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.

Nutrition Information

Nutrition Facts

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;