Light Valencia Paella

2 tablespoons olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 cup diced carrots
1 clove minced garlic
1 cup diced onion
2 cups short grain Spanish rice
2 cups chicken broth, low-sodium
2 cups water
8 oz skinless chicken breast, cubed
4 oz shrimp, peeled and deveined
14 oz can chick peas, drained
1 cup green peas
1 lemon, juice only

Heat oil in large wide pan over medium heat (not too high). Saute the peppers, carrots, garlic and onion until soft, about 5 minutes. Add the rice and stir well. Then add the water and broth and bring to a boil; lower heat and do not stir too much. After 10 minutes, add the chicken, shrimp and both peas. Continue cooking until the chicken and shrimp are done and the liquid has evaporated. It is okay to add more broth if needed. Season with lemon juice and pepper and serve hot.

 

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