Paella Stew

  • Yield: 6 to 8 servings


1-- onion, chopped
1-- green bell pepper, seeded and chopped
1teaspoon minced garlic
1-- (28-ounce) can no-salt-added whole tomatoes, coarsely chopped with their juice
1-- (16-ounce) can fat-free chicken broth
1whole skinless, boneless chicken breast (approximately 8 ounces), cut into cubes
2/3cup rice
3cups water
1/3teaspoon paprika
1/4teaspoon ground cumin
3/4cup frozen peas
1pound bay scallops, rinsed and drained
1pound medium shrimp, peeled and deveined
1/2cup thinly sliced green onions, green part only


  1. In a large pot coated with nonstick cooking spray, saute onion, green pepper and garlic over medium heat until tender, about 5 minutes.  Add tomatoes, broth, chicken, rice, water, paprika and cumin.  Bring to a boil, then reduce heat.  Cover and cook 30 minutes.  Add peas, scallops, and shrimp.  Cook for approximately 10 minutes, or until shrimp are done.  Stir in green onions before serving.

Nutritional Info *per serving

  • Calories 213
  • Fat 2g
  • Saturated Fat .4g
  • Cholesterol 75mg
  • Sodium 294mg