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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This one-dish meal makes the most of saffron-enhanced rice, shrimp, and chicken with summer vegetables from the freezer. Substitute a dash of turmeric if you don't have saffron. Ingredients:
2 teaspoons olive oil |
1 cup chopped red onion |
1/2 cup chopped celery |
1 teaspoon dried oregano |
1 1/2 cups uncooked basmati rice |
1/4 teaspoon saffron threads, crushed |
1 pound skinless, boneless chicken breast, cut into bite-sized pieces |
3 cups fat-free, less-sodium chicken broth |
1 cup frozen whole-kernel corn |
1/2 cup chopped bottled roasted red bell peppers |
1 teaspoon salt |
1 (10-ounce) package frozen chopped spinach, thawed |
1/4 pound medium shrimp, peeled and deveined |
1/2 cup frozen green peas, thawed |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, and oregano; sauté 4 minutes. Add rice, saffron, and chicken; sauté 3 minutes. Add broth and remaining ingredients except peas; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is done. Stir in the peas.
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