This is another great recipe from Cooking Light – with adjustments a la Cindy! Serve with a salad and you have a delicious savory meal. I wasn’t sure the kiddo was going to like it… but he did. He had two servings the first night – shrimp and all. Normally I can’t get him to go near shrimp. He was picking them off the plate as I was trying to take the photos! I hope you enjoy this as much as we all did!
1/2 of a red onion, chopped
1 celery head, chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 1/2 cups uncooked basmati rice
1/4 teaspoon saffron threads, crushed (If you don’t have any saffron or prefer to use a less expensive option, substitute ½ teaspoon of turmeric)
1 pound skinless, boneless chicken breast, cut into bite-sized pieces (I used chicken tenders)
3 cups chicken broth
1 cup frozen whole-kernel corn
15 oz can redi-cut diced tomatoes
1 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and excess liquid squeezed out
1 pound medium shrimp, peeled and deveined (I use cooked, tail-off and add during the last 5 – 7 minutes of cooking)
Heat oil in a large nonstick skillet over medium-high heat. Add onion, celery, garlic and oregano; sauté 4 minutes.
Add chicken to the pan; sauté approximately 4 minutes. Add rice and saffron; sauté briefly.
Add broth and remaining ingredients except spinach and shrimp (if using already cooked); bring to a boil. Cover, reduce heat, and simmer approximately 10 - 15 minutes or until rice is done. Add shrimp & spinach during the last 5 – 7 minutes of cooking.
Fluff with a fork and serve!