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Quick Shrimp and Chicken Paella

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  • Prep 15 min
  • Total 15 min
  • Servings 6
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Enjoy your Spanish dinner featuring shrimp, chicken, rice and ababy sweet peas – a hearty dinner ready in 15 minutes.
Updated Oct 24, 2016
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Ingredients

  • 1/4 teaspoon crushed saffron threads
  • 1/3 cup hot water
  • 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1/2 lb uncooked chicken breast tenders (not breaded), cut crosswise into bite-size pieces
  • 2 teaspoons salt-free southwest chipotle seasoning blend
  • Butter-flavor cooking spray
  • 2 packages (8.8 oz each) microwavable garden vegetable rice
  • 1/2 cup frozen baby sweet peas (from 12-oz bag)

Steps

  • 1
    In small bowl, mix saffron and hot water; set aside.
  • 2
    In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butter-flavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.
  • 3
    Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.

Nutrition

485.5 Calories, 7.3g Total Fat, 21.9g Protein, 80.4g Total Carbohydrate, 3.4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
485.5
Total Fat
7.3g
11%
Saturated Fat
0.3g
2%
Cholesterol
86.9mg
29%
Sodium
1269.4mg
53%
Potassium
355.5mg
10%
Total Carbohydrate
80.4g
27%
Dietary Fiber
3.3g
13%
Sugars
3.4g
Protein
21.9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
38.30%
38%
Calcium
6%
6%
Iron
11.40%
11%
Exchanges:
2 Starch; 2 Very Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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