Makes 6 servings (1 cup per serving)

Ingredients

• 2 tbsp olive oil 
• 1½ cups finely chopped onion 
• 1 cup diced red bell pepper
• 3 cloves minced garlic
• 1 cup diced fresh tomatoes 
• 1 tsp saffron 
• ¼ tsp sweet paprika 
• 1½ cups Arborio rice 
• 3 cups low-sodium seafood or vegetable broth
• 2 lb/1 kg mixed frozen seafood (fish, prawns, calamari and mussels), thawed
• 1 cup sugar snap peas, trimmed and roughly chopped 
• 2 tbsp fresh chopped basil
• 1 tbsp fresh chopped cilantro
• Fresh lime wedges

Preparation

1. Heat oil in a large fry pan over medium-low heat. Add onion and bell pepper and cook until softened, about 2 minutes. Add garlic, tomatoes, saffron and paprika and cook, stirring, for 3 minutes. 
2. Add rice and stir well to combine. Add broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes. 
3. Add seafood and snap peas and stir to combine. Cover and simmer until seafood is cooked through and rice is tender, about 10-15 minutes.
4. Season with salt and freshly ground black pepper and sprinkle with fresh chopped basil and cilantro. Serve with lime wedges on the side. Enjoy!

 

Nutritional analysis per serving: 408 calories, 10 g fat, 35 g protein, 42 g carbohydrate (39 g available carbohydrate), 3 g fibre, 140 mg sodium 

My Viva Servings: 2 grains, 5 proteins, 1 vegetable, 1 fat 

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