Long's Paella


1 tbs. olive oil
1/2 lb. chicken breast cubes
1 c. uncooked rice*
1 med. onion, chpd.
1 clove garlic, minced
1 1/2 c. chicken broth
1 can (8 oz.) stewed tomatoes, chopped, reserving liquid
1/2 tsp. paprika
1/8-1/4 tsp. ground red pepper
1/8 tsp. ground saffron
1/2 lb. med. shrimp, peeled and deveined
1 small red pepper, cut into strips
1 small green pepper, cut into strips
1/2 c. frozen green peas

*If using medium grain rice, use 1 1/4 c. broth;
if using parboiled rice, use 1 3/4 c. broth.

Heat oil in Dutch oven over medium-high heat until hot.
Add chicken and stir until browned.
Add rice, onion and garlic.
Cook, stirring, until onion is tender
and rice is lightly browned.
Add broth, tomatoes, tomato liquid, paprika,
ground red pepper, and saffron.
Bring to a boil; stir. Reduce heat;
cover and simmer 10 min.
Add shrimp, pepper strips, and peas.
Cover and simmer 10 min. or until rice is tender
and liquid is absorbed. Makes 6 servings.