Spring Paella

By dashy_65

Ingredients

• 1 T olive oil
• 1 boneless skinless chicken breast half, cubed
• 1/2 c. chopped onion
• 2 garlic cloves, minced
• 2 (14 1/2oz) cans chicken broth
• 1 c. water
• 2 c. uncooked regular long-grain white rice
• 1/2 t. saffron,crushed
• 1/8 t. pepper
• 1 c. frozen early June peas
• 6 oz cooked ham, cut into thin strips
• 1 (14 1/2oz) can stewed tomatoes, undrained

Details

Servings 6

Preparation

Step 1

In 12" skillet, heat oil until hot. Add chicken, onion and garlic; cook and stir 2 to 3 minutes or until chicken is browned and onion and garlic are tender. Add broth, water, rice, saffron and pepper; mix well. Bring to a boil. Reduce to medium low; cover and simmer 10 minutes.

Add peas, ham and tomatoes to rice mixture; mix well. Cover; cook additional 15 to 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed.

370 cal, 5g fat, 62g carb, 4g fiber