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. Source: Diabetic Living Magazine

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

349 calories; 8.1 g total fat; 1 g saturated fat; 132 mg cholesterol; 371 mg sodium. 524 mg potassium; 35 g carbohydrates; 4.8 g fiber; 10 g sugar; 33.8 g protein; 1949 IU vitamin a iu; 58 mg vitamin c; 37 mcg folate; 68 mg calcium; 3 mg iron; 55 mg magnesium;