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Chicken, turkey & duck

Light Valencia Paella
Light Valencia Paella
2 tablespoon Olive oil
each Medium red bell pepper, diced
1/2 each Medium green bell pepper, diced
1/2 cup Carrots, diced
1 each Cloves garlic, minced
1 cup Diced onions
16 oz Spanish rice, short grain
2 cup Canned chicken broth, low sod
2 cup Water
8 oz Boneless, skinless chicken breast, cubed
4 oz Shrimp, peeled and deveined
1 cup Fresh green peas
1 each Fresh lemon juice, yield per fruit
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Light Valencia Paella

Light Valencia Paella

Light Valencia Paella
One Star Guiding Stars
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. Heat oil in large wide pan over medium heat. Saute peppers. Carrots, garlic, and onion until soft, about 5 minutes.
2. Add rice and stir well. Then add the water and broth and bring to a boil; lower heat and do not stir too much.
3. After 10 minutes, add the chicken, shrimp, and both peas. Continue cooking until chicken and shrimp are done and liquid has evaporated. It is okay to add more broth if needed. Season with lemon juice and pepper, serve hot.