Skillet Paella

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.