Spanish Paella

Description

Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention—public domain government resource

This Spanish-inspired rice dish includes shrimp and lots of vegetables. Try this one-dish meal that’s ready in minutes.

• Cook Time: 35 minutes
• Serves: 4

Ingredients

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• 2 tbsp olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 cup rice (dry)
• 1 cup diced red pepper
• ¾ cup diced zucchini
• 2½ cups low-sodium chicken broth
• ¾ cup frozen peas, thawed
• 1 x 14-oz can tomatoes with no sodium added
• 1 x 15-oz can chickpeas, rinsed and drained
• 1 lb peeled shrimp
• ⅛ tsp salt
• ⅛ tsp pepper
• ⅛ tsp saffron

Directions

1. Heat olive oil in oven-safe large skillet. Add garlic and onion. Stir for 3 minutes on medium heat.
2. Add rice, red pepper, zucchini, and ½ cup of chicken broth. Stir for another 5 minutes.
3. Add remaining ingredients except shrimp. Stir and place skillet in the oven.
4. Bake at 375 °F for 20 minutes. Add shrimp. Cook until shrimp turns pink, about 5 minutes.

Tips

• If you don't have saffron on hand, use yellow rice. Look for it next to other rice varieties in the grocery store.

Variations

• To make this recipe vegetarian, substitute vegetable broth instead for chicken broth and omit the shrimp.