By Judy Doherty
This Spanish-style casserole is delicious and colorful with chicken, shrimp, peppers and spices, including saffron, which adds a rich color and flavor to this dish.
- 1/4 cup olive oil
- 1/2 onion, chopped
- 1 tsp minced garlic
- 1/2 green pepper, chopped
- 1 pound diced skinless chicken
- 1 pound shrimp, peeled and deveined
- 15-ounce can diced tomatoes with juice
- 2 cups white rice
- 1 cup frozen peas
- 3-1/2 cups chicken broth
- 1 tsp paprika
- 1/2 teaspoon generous pinch of saffron
- 1/8 teaspoon pinch cayenne pepper
- 1/8 teaspoon salt and pepper to taste
Preheat oven to 375 degrees.
Place a large Dutch oven pan on the stove on medium-high heat. Add the olive oil and allow to get hot. Add the onion, garlic and green pepper and saute briefly until golden, stirring constantly.
Add the rest of the ingredients and bring to a boil. Cover casserole and place in oven; bake until the rice is done, about 20 minutes. Serve hot.
Serves 8. Each serving: 1-1/2 cups.
Nutrition Information (per serving):
Total Fat: 7g
Saturated Fat: 1.5g
Trans Fat: 0g
Dietary Fiber: 3g
Vitamin A: 785iu (15%)
Vitamin C: 14mg (23%)
Calcium: 71mg (7%)
Iron: 4.4mg (24%)
Bread & Starch: 3.0
Very Lean Meat: 1.0
Total Preparation & Cooking Time: 40 min. (15 Prep, 25 Cook) Receive more recipes and cooking tips from our blog at www.foodandhealth.com/blog/. All recipes are copyright www.foodandhealth.com - reprinted with permission.
Judy Doherty graduated from the Culinary Institute of America in Hyde Park, N.Y. She attended the Fachschule Richemont in Lucerne, Switzerland. She now owns Food and Health Communications, a private publishing company dedicated to "making nutrition science edible." In 2005, Judy received ProChef 2 Certification from The Culinary Institute of America. She has a passion for creating healthful dishes that are delicious and easy to prepare and for competing at the half-Ironman distance.