Skillet Paella

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

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 12%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.2g
  • Carbohydrate: 29g
  • Fiber: 3.5g
  • Cholesterol: 73mg
  • Iron: 2.8mg
  • Sodium: 748mg
  • Calcium: 111mg

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

  1. 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.
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