Skillet Paella

• 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

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, and oregano; saute 4 minutes. Add rice, saffron, and chicken; saute 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.

olive oil, red onion, celery, oregano, basmati rice, saffron threads, skinless, chicken broth, corn, red bell peppers, salt, shrimp, frozen green peas

Taken from www.myrecipes.com/recipe/skillet-paella (may not work)