INGREDIENTS
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
PREPARATION:
- 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.
Serving Suggestion
Serve with a green salad tossed with mustard vinaigrette and garnished with 1/2 cup drained, no-salt-added canned corn kernels.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Serving Size:
1 cup paella
Sodium
152 mg
Protein
19 g
Fiber
2 g
Carbohydrate
19 g
Cholesterol
97 mg
Saturated Fat
<1 g
Total Fat
1 g
Calories from Fat
7 %
Calories
175
DIETARY EXCHANGE:
Vegetable
1
Starch
1
Meat
2
