Shrimp and Chicken Paella
Makes 6 servings
|3/4||cup ready-to-serve rice|
|2||cans (about 14 ounces each) low-sodium diced tomatoes|
|1/2||teaspoon ground turmeric or 1 teaspoon saffron threads|
|1||package (12 ounces) frozen shrimp, thawed, peeled and deveined (about 3 cups)|
|2||chicken tenders (about 4 ounces), cut into bite-size chunks|
|1||cup frozen peas, thawed|
- Preheat oven to 400°F. Lightly coat 8-inch square glass baking dish with nonstick cooking spray. Place rice into baking dish, shaking to distribute evenly.
- Empty 1 can of tomatoes with juice over rice; sprinkle turmeric over tomatoes. Arrange shrimp and chicken over tomatoes. Top with peas.
- Drain second can of tomatoes; discard juice. Arrange tomatoes evenly over shrimp and chicken. Cover casserole with 9-inch square of waxed paper. Bake 30 minutes. Remove from oven and let stand, covered, 5 minutes.
- To serve, spoon into shallow, rimmed bowls.
Serve with a green salad tossed with mustard vinaigrette and garnished with 1/2 cup drained, no-salt-added canned corn kernels.
|Serving Size:||1 cup paella|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||7 %|
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