This has quickly become my favorite recipe. I got it from the “Better Homes and Gardens Biggest Book of Diabetic Recipes” cookbook. I love it because it has flavor, it’s healthy, it’s fast, and the kids love it. I rarely have any leftovers.
Here’s the recipe. I leave out the turmeric (personal preference). It really doesn’t add much flavor and it turns everything a funky yellow color so the kids don’t like to eat it.
Chicken Paella:
Nonstick cooking spray 1 cup chopped onion 1 large red bell pepper cut into thin strips 12 ounces skinless, boneless chicken breast halves, cut into bite-sized strips 1 clove garlic, minced 1/2 teaspoon paprika 1/4 teaspoon ground turmeric (I never put this in) 1 3/4 cup instant brown rice 1 14-ounce can reduced-sodium chicken broth 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon black pepper 2 medium tomatoes, seeded and chopped 1 cup loose-pack frozen peas
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium hear. Add onion and sweet pepper to hot skillet. Cook and stir about 4 minutes or until onion is tender.
Add chicken, garlic, paprika, and turmeric to skillet. Cook and stir until chicken is brown.
Stir in uncooked rice, chicken broth, the water, salt, and black pepper.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in tomatoes and peas. Cover and let stand for 5 minutes before serving.
Enjoy!
