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closeWeeknight paella
Makes 6 servings 3 cups quick-cooking brown rice 1 cup frozen peas 1 tablespoon olive oil 2 chicken breasts (about 4 ounces each), diced 1 medium yellow onion, finely chopped 2 cloves garlic, minced 4 ounces fully cooked smoked turkey sausage, sliced 1 (15-ounce) can crushed tomatoes 1/4 teaspoon saffron threads 1/4 teaspoon turmeric 1/4 teaspoon paprika 1/4 to 1/2 teaspoon hot seasoning sauce, optional 8 ounces medium shrimp, peeled and deveined
Prepare brown rice according to package directions. When rice is removed from heat, stir in peas, cover and allow to stand 5 minutes.
Heat oil in large nonstick skillet over medium-high heat. Add chicken to skillet and cook, stirring frequently, until chicken is done. Remove chicken from skillet and set aside. Add onion and garlic to skillet and cook 2 to 3 minutes or until tender. Add sausage to skillet and heat through.
Stir in tomatoes, spices and seasonings; bring to a simmer. Add shrimp to tomato mixture; cover and cook over medium heat 2 to 3 minutes until shrimp is done. Stir in chicken and brown rice.
Per serving: 437 calories (15 percent from fat), 7 grams total fat (2 grams saturated), 94 milligrams cholesterol, 67 grams carbohydrates, 26 grams protein, 352 milligrams sodium, 6 grams dietary fiber.
Recipe developed for The Star by home economists Kathryn Moore and Roxanne Wyss
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