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Weeknight paella

Weeknight paella

Makes 6 servings3 cups quick-cooking brown rice1 cup frozen peas1 tablespoon olive oil2 chicken breasts (about 4 ounces each), diced1 medium yellow onion, finely chopped2 cloves garlic, minced4 ounces fully cooked smoked turkey sausage, sliced1 (15-ounce) can crushed tomatoes1/4 teaspoon saffron threads1/4 teaspoon turmeric1/4 teaspoon paprika1/4 to 1/2 teaspoon hot seasoning sauce, optional8 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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