NEW-FASHIONED PAELLA
(Healthy Version)

1 lb skinless; boneless chicken breast halves, cut into bite-size pieces
2 tsp olive oil
4 oz fully cooked ham; trimmed of all visible fat and cut into thin strips.
1 cup chopped onions
2 cloves garlic; minced
2 1/2 cups defatted reduced-sodium chicken broth, divided use
1/4 tsp crushed saffron threads
1 (14 1/2 ounces) can tomatoes (with juice) (I often use stewed tomatoes)
1 large sweet red or green bell pepper; chopped
1 (10 ounces) pkg frozen peas; partially thawed
1 1/2 tsp dried thyme
1 tsp dried basil
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 1/4 cups long-grain white rice (I suggest using Valencia rice or Uncle Bens)

Lightly coat a Dutch oven or large saucepan with no-stick spray. Place over medium heat. Add the chicken and brown well. Remove the chicken and set aside.

Warm the oil in the same pan. Add the ham, onions, garlic and 3 tablespoons of the broth. Cook, stirring, for 5 minutes.

Stir the saffron into the remaining broth, then stir the mixture into the pan.

Add the tomatoes, with the juice, and use a spoon to break up the tomatoes. Stir in the chicken, red or green peppers, peas, thyme, basil, ground red pepper and black pepper. Stir in the rice.

Bring to a boil, then reduce the heat. Cover and SIMMER for 20 minutes, or until the rice is tender and the liquid is absorbed.

NOTE FROM SOURCE:
Paella is like a Spanish grab-bag dinner, since it's often made with whatever the cook has on hand. This version uses skinless chicken breasts and lean ham. It is a meal in itself.

Makes 6 servings
Adapted from source: Prevention Cookbook; Your Family Will Love It