Golden Green Paella

Paella is a one-pain feast from Spain. Our spring version includes chopped shrimp, sugar snap peas, and sweet peppers. To save money, use turmeric instead of saffron, the spice traditionally used to make this dish.

Makes: 4 servings
Prep: 30 minutes
Cook: 15 minutes

Ingredients
2 Tbsp. extra virgin olive oil
8 oz. peeled and deveined medium shrimp, coarsely chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 large onion, chopped
3 cloves garlic, minced
1 cup instant brown rice
1/2 tsp. dried oregano, crushed
1/4 tsp. ground turmeric
1 14-oz. can reduced-sodium chicken broth
8 oz. fresh sugar snap pea pods (2-1/3 cups)
1 large green sweet pepper, cut into 1/2-inch pieces
2 green onions, diagonally sliced
2 Tbsp. chopped fresh Italian (flat-leaf) parsley

Directions
1. In large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add shrimp; sprinkle with half the salt and pepper. Cook, about 2 minutes or until shrimp are opaque, stirring occasionally. Remove from skillet; set aside.

2. Add remaining oil to skillet. Cook onion until almost tender. Add garlic; cook 1 minute. Stir in rice, oregano, and turmeric; cook and stir 1 minute. Add broth and remaining salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until most of the liquid is absorbed and rice is tender. Stir in peas and green pepper; cook 3 minutes. Stir in shrimp and green onions. Sprinkle with parsley. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servings Calories239, Total Fat (g)8, Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)1, Cholesterol (mg)86, Sodium (mg)620, Carbohydrate (g)25, Total Sugar (g)5, Fiber (g)4, Protein (g)17, Vitamin C (DV%)111, Calcium (DV%)8, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie diet