The Spanish favorite pairs saffron-flavored rice with shrimp, chicken, and vegetables for an impressive skillet supper you can make in less than an hour.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat half of the oil. Cook chicken strips in hot oil for 2 to 3 minutes or until no longer pink. Remove from skillet. Set aside.

  • Add remaining half of the oil to the skillet. Add sweet pepper, onion, and garlic to skillet; cook and stir until peppers and onion are tender. Add undrained stewed tomatoes, frozen peas, oregano, paprika, salt, black pepper, crushed red pepper, and saffron or turmeric. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

  • Stir in the brown rice, shrimp, and cooked chicken. Cook and stir 1 to 2 minutes more or until heated through.

Nutrition Facts

348.7 calories; protein 33.8g 68% DV; carbohydrates 35g 11% DV; exchange other carbs 2.5; dietary fiber 4.8g 19% DV; sugars 9.6g; fat 8.1g 13% DV; saturated fat 1g 5% DV; cholesterol 132.2mg 44% DV; vitamin a iu 1949.4IU 39% DV; vitamin c 58.4mg 97% DV; folate 37.1mcg 9% DV; calcium 67.7mg 7% DV; iron 3.5mg 19% DV; magnesium 54.6mg 20% DV; potassium 524mg 15% DV; sodium 371mg 15% DV.