Preparation time: 30 min
1/4 teaspoon crushed saffron threads
1/3 cup hot water
3/4 lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed) and deveined
1/2 lb uncooked chicken breast tenders (not breaded), cut crosswise into bite-size pieces
2 teaspoons salt-free southwest chipotle seasoning blend
Butter-flavor cooking spray
2 packages (8.8 oz each) microwavable garden vegetable rice
1/2 cup frozen baby sweet peas
1. In small bowl, mix saffron and hot water; set aside.
2. In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butterflavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.
3. Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.