Paella from Healthy Diabetic Recipes

Paella Recipe

Recipe Ingredients:

Nonstick cooking spray, as needed
10 oz boneless skinless chicken breasts
1 tsp vegetable oil
1/2 cup uncooked white rice
4 garlic cloves, finely chopped
1/2 cup sliced onion
1/2 cup sliced green bell pepper
1 cup 33%-less-salt chicken broth
1/2 tsp ground turmeric
1/4 tsp salt
1/4 tsp paprika
1/4 tsp freshly-ground black pepper
1/2 cup frozen green peas
1/2 cup drained canned diced tomatoes
8 oz medium shrimp, peeled

Recipe Instructions:

Preheat oven to 350 degrees.

Spray large skillet with cooking spray; heat over medium-high heat until hot. Add chicken. Cook 10 minutes or until chicken is no longer pink in center, turning once. Remove chicken from skillet. Cool 10 minutes or until cool enough to handle. Cut into 1-inch pieces.

Heat oil in large ovenproof skillet or paella pan over medium heat until hot. Add rice and garlic. Cook 5 minutes or until rice is browned, stirring occasionally. Add onion and bell pepper. Stir in chicken broth, turmeric, salt, paprika and black pepper. Stir in peas and tomatoes.

Place chicken and shrimp on top of rice mixture. Bake 20 minutes or until heated through. Let stand 5 minutes before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 258; Calories from Fat 14%; Total Fat 4g; Saturated Fat 1g; Protein 27g; Carbohydrates 28g; Cholesterol 123mg; Sodium 371mg; Dietary Fiber 2g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-20-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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