Spanish Seafood Rice

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Spanish Seafood Rice


1 Tbsp. olive oil
1 chicken breast, cut into thin slices
1 pound large shrimp, uncooked, peeled, and deveined
1 cup clams
2 cups onions, chopped
1 cup red bell pepper, chopped
1/2 cup green olives, halved
1/4 tsp. saffron threads, crumbled
1/4 tsp. hot paprika
3-1/4 cups (or more) low-sodium chicken broth
1-1/2 cups medium-grain brown rice

Salt and pepper to taste
Heat oil in heavy, large skillet over medium-high heat. Add chicken, clams, onions, and bell pepper, and sauté about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to a boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 25 minutes. Mix shrimp into rice, top with olives, and drizzle with 1/4 cup broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper. Makes 4 servings.
Preparation Time: 20 minutesCooking Time: 40 minutes


Nutritional Information: (per serving)
Calories: 288
Protein: 28 g
Fiber: 3 g
Carbs: 30 g
Fat Total: 6 g
Saturated Fat: 1 g