2 Tbsp olive oil
3 cloves garlic, minced
I medium onion minced
½ cup cubed red pepper
1/2 cup cubed green pepper
1-1/2 cup uncooked brown rice, rinsed
3-1/2 cups low-fat, reduced sodium chicken broth
1 tsp saffron threads or ½ tsp turmeric (which gives a slight peppery taste, but is much less expensive)
½ cup sliced zucchini
½ cup sliced asparagus tips (fresh or frozen)
½ cup diced tomato
½ cup frozen peas (thawed)
12 ounces cooked chicken breast, cut into cubes
12 ounces peeled and deveined shrimp
Fresh ground pepper to taste
Heat the olive oil in a large paella pan or nonstick skillet over medium-high heat. Add the garlic and onion and saute for 5 minutes. Add the red and green pepper and saute for an additional 4 minutes.
Add the rice and saute for another 4 minutes
Add the broth and saffron(or turmeric) Bring to a boil; lower the heat ; cover and simmer for about 40 minutes.
Add the zucchini, asparagus, tomatoes and peas. Cook covered over medium-low heat for 8 to 10 minutes. Add the cooked, cubed chicken breast and the deveined shrimp. Cook, covered for an additional 5 minutes until shrimp turns pink ( if you’re using fresh shrimp).
Add the pepper and salt and serve
Diabetes Forecast August 99
This was fairly good, but somewhat bland. It needs more spices of some kind. Cumin?? or jalapena … Some spicey Spanish sausage might add to it also.
BTW, it is NOT “SPEEDY”…