Ingredients:
1 tablespoon olive oil
1/2 lb chicken breasts, cubed
1 cup uncooked rice
1 medium onions, chpd.
1 clove garlic, minced
1 1/2 cups chicken broth
1 (8 ounce) cans stewed tomatoes, chopped,reserving liquid
1/2 teaspoon paprika
1/8-1/4 teaspoon ground red pepper
1/8 teaspoon powdered saffron
1/2 lb medium shrimp, peeled and deveined
1 small red peppers, cut into strips
1 small green peppers, cut into strips
1/2 cup frozen green peas
Directions:
*Ifusing medium grain rice, use 1 1/4 c.
broth; if using parboiled rice, use 1 3/4 c.
broth.
Heat oil in Dutch oven over medium-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 min.
Add shrimp, pepper strips, and peas.
Cover and simmer 10 min.
or until rice is tender and liquid is absorbed.
Makes 6 servings.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.