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Brown Rice Paella With Shrimp

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This "Double-Duty Dinner" from columnist Susan Nicholson puts a low-calorie, low-fat spin on the classic Spanish dish, paella, by substituting brown rice and using shrimp.

Hands on time: 20 minutes  Total time: 35 minutes  Serves: 10


    1 tablespoon olive oil

    1 medium chopped onion

    3 cloves chopped garlic

    2 red bell peppers, cut into 1/2-inch pieces

    1/4 teaspoon salt

    1/2 teaspoon each black pepper, dried thyme, crushed red pepper flakes and turmeric

    3/4 cup fat-free chicken broth

    1 (10-ounce) package frozen tiny green peas, thawed

    1 1/2 pounds uncooked medium to large shrimp, peeled and deveined

    3 1/2 cups hot cooked brown rice

    1/2 cup pitted black olives, sliced


In a Dutch oven or other large pot, heat oil on medium-high. Add onion, garlic and bell peppers. Cook 8 minutes or until softened; stir occasionally. Add salt, black pepper, thyme, crushed red pepper flakes and turmeric. Stir in broth and peas. Bring to simmer and add shrimp. Cover and simmer 2 to 3 minutes or until shrimp is cooked through. Remove from heat; stir in hot rice. (Reserve 3 cups for later.) Spoon onto a platter, garnish with black olives and serve.


This recipe makes a total of 10 cups.


Per cup: 184 calories (percent of calories from fat, 17), 15 grams protein, 23 grams carbohydrates, 4 grams fiber, 4 grams fat (0.6 grams saturated), 101 milligrams cholesterol, 299 milligrams sodium.

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