Paella(Low-Fat)

• 1 Tbsp. olive oil
• 1/2 lb. chicken breast cubes
• 1 c. uncooked long-grain white rice*
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 1/2 c. chicken broth *
• 1 (8 oz.) can stewed tomatoes, chopped (reserving liquid)
• 1/2 tsp. paprika
• 1/8 to 1/4 tsp. ground red pepper
• 1/8 tsp. ground saffron
• 1/2 lb. medium shrimp, peeled and deveined
• 1 small red pepper, cut into strips
• 1 small green pepper, cut into strips
• 1/2 c. frozen green peas

1. Heat oil in Dutch oven over medium-high heat until hot.
2. Add chicken and stir until browned.
3. 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.
4. Bring to a boil over high heat; stir.
5. Reduce heat to low.
6. Cover and simmer 10 minutes.
7. Add shrimp, pepper strips and peas.
8. Cover and simmer 10 minutes or until rice is tender, liquid is absorbed and shrimp are opaque.

olive oil, chicken breast cubes, longgrain white rice, onion, clove garlic, chicken broth, tomatoes, paprika, ground red pepper, ground saffron, shrimp, red pepper, green pepper, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541330 (may not work)