Dr. Agatston delivers 200 brand-new recipes that use 10 or fewer ingredients and require 30 minutes or less of cooking time. The cookbook offers a diverse range of healthy, easy dishes in all categories, including 25 all-new chef recipes from Miami-ara restaurants.
Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is one of the few recipes that takes a little bit longer to cook than most of the others in this book; it's a great dish to serve for company.
1/2 cup whole-grain, quick-cooking brown rice (page 10)
3/4 cup roasted red bell peppers (from a jar), drained and thinly sliced
2 cups lower-sodium chicken broth
1/4 teaspoon powdered saffron
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Season chicken with salt and pepper.
Heat oil in a large, straight-sided skillet over medium-high heat. Add chicken and onion; cook, stirring often, until onion is softened, about 5 minutes.
Stir in rice. Add red peppers, broth, and saffron; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes.
Stir in parsley, season to taste with salt and pepper, and serve.
Nutrition at a Glace Per serving: 360 calories, 7 g fat, 1.5 g saturated fat, 45 g protein, 26 g carbohydrate, 1 g dietary fiber, 440 mg sodium
