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Quick Shrimp and Chicken Paella

Quick Shrimp and Chicken Paella

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By Betty Crocker Kitchens

Updated Oct 24, 2016

Quick Shrimp and Chicken Paella

Quick Shrimp and Chicken Paella

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Prep Time 15 min
Total 15 min
Servings 6
Ingredients 8

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Ingredients

1/4 teaspoon crushed saffron threads
1/3 cup hot water
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1/2 lb uncooked chicken breast tenders (not breaded), cut crosswise into bite-size pieces
2 teaspoons salt-free southwest chipotle seasoning blend
Butter-flavor cooking spray
2 packages (8.8 oz each) microwavable garden vegetable rice
1/2 cup frozen baby sweet peas (from 12-oz bag)

Instructions

Step
1

In small bowl, mix saffron and hot water; set aside.
Step
2

In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butter-flavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.
Step
3

Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.

Nutrition

485.5 Calories

7.3g Total Fat

21.9g Protein

80.4g Total Carbohydrate

3.4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 485.5

Total Fat: 7.3g; 11%

Saturated Fat: 0.3g; 2%

Cholesterol: 86.9mg; 29%

Sodium: 1269.4mg; 53%

Potassium: 355.5mg; 10%

Total Carbohydrate: 80.4g; 27%

Dietary Fiber: 3.3g; 13%

Sugars: 3.4g

Protein: 21.9g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 38.30%; 38%

Calcium: 6%; 6%

Iron: 11.40%; 11%

Exchanges:

2 Starch; 2 Very Lean Meat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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