Basmati Rice Paella

15 50 369
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 8
Basmati Rice Paella
Health Highlights


1 tbsp Extra virgin olive oil
454 gm Chicken thighs, boneless, skinless
1 medium Yellow onion (chopped)
1 medium pepper(s) Red bell pepper (chopped)
1 medium pepper(s) Green bell pepper (chopped)
4 cup Chicken broth (stock), low sodium
1 can(s) (16 oz) Diced tomatoes, canned
1 tbsp Paprika
1/4 tsp Saffron
1 1/2 cup Basmati rice, dry
227 gm Green/yellow string beans, raw (trimmed)
1 cup Lima beans, frozen (or fresh)
1 cup Frozen green peas (or fresh)
454 gm Shrimp, raw (large, peeled, deveined)
454 gm Blue mussel (rinsed)


Heat the oil in a large, shallow Dutch oven or a deep non-stick skillet over medium-high heat. Add the chicken pieces and cook on both sides until browned. Remove them to a plate.

Reduce the heat to medium. Add the onion, garlic and peppers and cook until the onion has softened, about 5 minutes. Add the chicken broth, tomatoes, paprika and saffron and bring to a boil. Stir in the rice, chicken and pan juices, reduce the heat to low, and simmer uncovered, gently, for about 20 minutes.

Meanwhile, cut the green beans into 1-inch pieces. Gently stir the beans, lima beans and peas into the rice mixture. Stir in the shrimp and mussels, cover and cook for about 15 minutes or until the rice is tender and the mussels are open.

Nutrition Facts

Per Portion

Calories 369
Calories from fat 59
Calories from saturated fat 11.9
Total Fat 6.5 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.6 g
Cholesterol 160 mg
Sodium 493 mg
Potassium 890 mg
Total Carbohydrate 44 g
Dietary Fiber 5.2 g
Sugars 4.4 g
Protein 36 g

Dietary servings

Per Portion

Grain 1.0
Meat 1.9
Meat Alternative 0.3
Vegetables 2.1

Energy sources


Meal Type(s)