Directions:
- Heat oil in a Dutch oven over med-high heat until hot.
- Add chicken and stir until browned.
- Add rice, onion and garlic.
- Cook, stirring,until onion is tender and rice is lightly browned.
- Add broth, tomatoes,tomato liquid, paprika, ground red pepper and saffron. Bring to a boil; stir. Reduce heat; cover and simmer 10 minutes.
- Add shrimp, pepper strips & peas.
- Cover and simmer 10 minutes or until rice is tender and liquid is absorbed. Serves 6.
- * If using med. Grain rice, use 1 1/4 cups of broth; for parboiled rice, use 1 3/4 cups of broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.21 Kcal (1521 kJ) | ||
| Calories from fat | 140 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.56g | 24% | |
|---|---|---|---|
| Cholesterol | 55.93mg | 19% | |
| Sodium | 698.25mg | 29% | |
| Potassium | 289.49mg | 6% | |
| Total Carbs | 41.59g | 14% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 13.24g | 26% | |
| Vitamin C | 35mg | 58% | |
| Iron | 2.4mg | 13% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 158.33 Kcal (663 kJ) | ||
| Calories from fat | 61.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 24% | |
|---|---|---|---|
| Cholesterol | 24.38mg | 19% | |
| Sodium | 304.38mg | 29% | |
| Potassium | 126.2mg | 6% | |
| Total Carbs | 18.13g | 14% | |
| Sugars | 0.99g | 9% | |
| Dietary Fiber | 1g | 9% | |
| Protein | 5.77g | 26% | |
| Vitamin C | 15.3mg | 58% | |
| Iron | 1mg | 13% | |
| Calcium | 15mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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