from: Cooking Light, November 2005
Ingredients
2 3/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon saffron threads
Cooking spray
2 ounces Spanish chorizo sausage
1/2 cup chopped onion
1/2 cup chopped red bell pepper
3 garlic cloves, minced
3/4 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 teaspoon smoked Spanish paprika
1 (14.5-ounce) can petite diced tomatoes, drained
2 cups shredded cooked turkey breast (about 8 ounces)
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
Directions
Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chorizo to pan; cook 5 minutes or until browned, stirring to crumble. Remove chorizo from pan with a slotted spoon; drain on paper towels. Add onion and pepper to pan; cook 5 minutes or until lightly browned. Add garlic; cook 2 minutes. Add rice; cook 3 minutes, stirring constantly. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Stir in broth mixture and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated.
Nutritional Info (1 1/2 cups)
CALORIES 297(30% from fat); FAT 9.8g (sat 3.3g,mono 4g,poly 1.6g); PROTEIN 25.5g; CHOLESTEROL 54mg; CALCIUM 61mg; SODIUM 746mg; FIBER 3.1g; IRON 2.6mg; CARBOHYDRATE 26.2g