quick chicken paella

500 g (1 lb) boneless, skinless chicken breast, cut into cubes
15 mL (1 tbsp) Western Family extra virgin olive oil
125 mL (½ cup) chopped green onion
4 garlic cloves, minced
500 mL (2 cups) Western Family low sodium chicken broth
5 mL (1 tsp) turmeric
250 mL (1 cup) converted or parboiled brown rice
750 mL (3 cups) Western Family frozen peas and carrots
45 mL (3 tbsp) sultana raisins

1. In a large, non-stick skillet, fry chicken with a small amount of oil over medium heat until browned. Transfer chicken to a plate and
set aside.

2. Heat olive oil in the same skillet. Add onion and garlic; sauté over medium-high heat for about 5 minutes. Add broth and tumeric. Bring to a boil.

3. Stir in reserved chicken, rice, vegetables and raisins. Cover; reduce heat to a simmer. Simmer until broth is fully absorbed by the rice, about 12 to 15 minutes. Serve immediately.

Makes 6 servings.

Nutritional Analysis:
Calories 325, Protein 27 g, Fat 5.5 g, Carbohydrate 43 g, Fibre 5.5 g