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SHRIMP AND CHICKEN PAELLA




Source of Recipe


Deborah


List of Ingredients




Vegetable nonstick cooking spray
1 bag (from 14 ounce box) precooked rice, about ¾ cup
2 cans (14.5 ounces each) low sodium diced tomatoes
½ teaspoon ground turmeric (or 1 teaspoon saffron threads)
1 pkg (12 ounces) frozen, tail office, deveined, cooked shrimp (about 3 cups), defrosted
2 chicken tenders (about 4 ounces) cut into bite-size chunks
1 cup frozen green peas, defrosted


Recipe



Preheat oven to 400°. Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Empty bag of rice into baking dish, and shake to distribute evenly. Empty 1 can of tomatoes with juice over the rice, and sprinkle tumeric over tomatoes. Add shrimp and chicken, distributing evenly. Add peas. Drain second can of tomatoes; discard juice. Distribute tomatoes over shrimp and chicken. Cover casserole with a 9-inch square piece of waxed paper. Bake for 30 minutes. Remove from oven and let rest, covered, for 5 minutes. To serve, spoon 1 cup of paella into a shallow, rimmed soup bowl.

Makes (6) 1 cup Servings

Dietary Exchanges:
1 Starch
2 Meats
1 Vegetable

Nutrients Per Serving:
175 Calories
7% Calories from Fat
1 gram Total Fat
1 gram Saturated Fat
19 grams Carbohydrates
19 grams Protein
97 mg Cholesterol
152 mg Sodium
2 grams Fiber