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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

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Recipe Summary

active:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 33.8g; carbohydrates 35g; dietary fiber 4.8g; sugars 9.6g; fat 8.1g; saturated fat 1g; cholesterol 132.2mg; vitamin a iu 1949.4IU; vitamin c 58.4mg; folate 37.1mcg; calcium 67.7mg; iron 3.5mg; magnesium 54.6mg; potassium 524mg; sodium 371mg.
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