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Chicken Paella
Date added: November 27, 2007
- Servings: 4 change
- Calories per serving: 317
- Prep time: 20
- Cook time: 10
Ingredients
- 1 cooking spray, 1/3 sec spray
- 1 cup onion, white, fresh, chpd
- 1 red sweet bell pepper cut into thin strips
- 12 ounce-weight chicken, skinless, boneless breast halves cut into bite-size strips
- 1 garlic minced
- 1/2 tsp paprika
- 1/4 tsp spice, tumeric, ground
- 1 3/4 cup rice, brown, whole grain, inst
- 1 3/4 cup broth, chicken, light, fat free, rducd sod, cnd
- 1/4 cup water, tap
- 1/4 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 1 1/2 cup tomatoes, red, fresh, year round avg, chpd/sliced
- 1 cup peas, green, raw
Recipe Method
1. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add onion and sweet pepper to hot skillet. Cook and stir about 4 minutes or until onion is tender.
2. Add chicken, garlic, paprika and turmeric to skillet. Cook and stir until chicken is brown. Stir in uncooked rice, chicken broth, water, salt and pepper.
3. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in tomatoes and peas. Cover and let stand for 5 minutes before serving.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 317 | 16% |
| Fat 3g | 5% |
| Cholesterol 49mg | 16% |
| Sodium 407mg | 17% |
| Carbohydrates 44g | 16% |
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