Friday, July 01, 2005

Skillet Paella

Skillet Paella(Adapted from CL)

2 teaspoons olive oil
1 cup chopped red onion
1/2 cup chopped celery
1 teaspoon dried oregano
1 1/2 cups dry basmati rice
1/4 teaspoon saffron threads, crushed
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
3 cups chicken broth
1 cup frozen whole-kernel corn
1/2 cup chopped roasted red bell peppers
1 teaspoon salt
10 ounces frozen chopped spinach, thawed
4 ounces medium shrimp, peeled and deveined

In a large skillet over medium-high heat, add oil and sauté onion, celery, and oregano for 4 minutes. Add rice, saffron, and chicken. Sauté 3 minutes. Add broth, corn, red peppers, salt, spinach and shrimp. Cover, reduce heat, and simmer 15 minutes or until rice is done.

1 comment:

  1. I like the look and sound of this. And anything that can stretch is always good. Yums!