Spanish Paella

This Spanish-inspired rice dish includes shrimp and lots of vegetables. Try this one-dish meal that’s ready in minutes.

Info
Cook Time: 35 minutes

Serves: 4

Ingredients

 * 2 Tbsp olive oil


 * 1 medium onion, diced


 * 1 clove garlic, minced


 * 1 cup rice (dry)


 * 1 cup diced red pepper


 * ¾ cup diced zucchini


 * 2½ cups low-sodium chicken broth


 * ¾ cup frozen peas, thawed


 * 1 14-oz canned tomatoes with no sodium added


 * 1 15-oz can chickpeas, rinsed and drained


 * 1 lb peeled shrimp


 * 1⁄8 tsp salt


 * 1⁄8 tsp pepper


 * 1⁄8 tsp saffron

Directions
1.Heat olive oil in oven-safe large skillet. Add garlic and onion. Stir for 3 minutes on medium heat.

2.Add rice, red pepper, zucchini, and ½ cup of chicken broth. Stir for another 5 minutes.

3.Add remaining ingredients except shrimp. Stir and place skillet in the oven.

4.Bake at 375°F for 20 minutes. Add shrimp. Cook until shrimp turns pink, about 5 minutes.

Tips

 * If you don't have saffron on hand, use yellow rice. Look for it next to other rice varieties in the grocery store.

Variations

 * To make this recipe vegetarian, substitute vegetable broth instead for chicken broth and omit the shrimp.

Source

 * Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention—public domain government resource