Paella Casserole

By kallen2302

Nutrition Information (per serving):
Calories: 382
Total Fat: 7g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 457mg
Carbohydrates: 46g
Dietary Fiber: 3g
Sugars: 4g
Protein: 30g
Vitamin A: 785iu (15%)
Vitamin C: 14mg (23%)
Calcium: 71mg (7%)
Iron: 4.4mg (24%)

Diabetic Exchanges:
Bread & Starch: 3.0
Fat: 1.0
Very Lean Meat: 1.0

Total Preparation & Cooking Time: 40 min. (15 Prep, 25 Cook)

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Judy Doherty graduated from the Culinary Institute of America in Hyde Park, N.Y. She attended the Fachschule Richemont in Lucerne, Switzerland. She now owns Food and Health Communications, a private publishing company dedicated to "making nutrition science edible." In 2005, Judy received ProChef 2 Certification from The Culinary Institute of America. She has a passion for creating healthful dishes that are delicious and easy to prepare and for competing at the half-Ironman distance.

Ingredients

• 1/4 cup olive oil
• 1/2 onion, chopped
• 1 tsp minced garlic
• 1/2 green pepper, chopped
• 1 pound diced skinless chicken
• 1 pound shrimp, peeled and deveined
• 15 -ounce can diced tomatoes with juice
• 2 cups white rice
• 1 cup frozen peas
• 3-1/2 cups chicken broth
• 1 tsp paprika
• 1/2 teaspoon generous pinch of saffron
• 1/8 teaspoon pinch cayenne pepper
• 1/8 teaspoon salt and pepper to taste

Details

Servings 8
Adapted from usatriathlon.org

Preparation

Step 1

Preheat oven to 375 degrees.

Place a large Dutch oven pan on the stove on medium-high heat. Add the olive oil and allow to get hot. Add the onion, garlic and green pepper and saute briefly until golden, stirring constantly.

Add the rest of the ingredients and bring to a boil. Cover casserole and place in oven; bake until the rice is done, about 20 minutes. Serve hot.

Serves 8. Each serving: 1-1/2 cups.