Skillet Paella

recipe
This one-dish meal makes the most of saffron-enhanced rice, shrimp, and chicken with summer vegetables from the freezer. Substitute a dash of turmeric if you don't have saffron.

Yield:

6 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 12 %
Fat 3.5 g
Satfat 0.7 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 27.2 g
Carbohydrate 29 g
Fiber 3.5 g
Cholesterol 73 mg
Iron 2.8 mg
Sodium 748 mg
Calcium 111 mg

Ingredients

2 teaspoons olive oil
1 cup chopped red onion
1/2 cup chopped celery
1 teaspoon dried oregano
1 1/2 cups uncooked basmati rice
1/4 teaspoon saffron threads, crushed
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
3 cups fat-free, less-sodium chicken broth
1 cup frozen whole-kernel corn
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed
1/4 pound medium shrimp, peeled and deveined
1/2 cup frozen green peas, thawed

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, and oregano; sauté 4 minutes. Add rice, saffron, and chicken; sauté 3 minutes. Add broth and remaining ingredients except peas; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is done. Stir in the peas.

Steve Petusevsky,

Whole Foods Cookbook,

Cooking Light

March 2006
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