8 raw shrimp, peeled and deveined (optional)
1 cup chopped onion
1 can (14 1/2 oz.) diced tomatoes
1 can (14 1/2 oz.) reduced-sodium chicken broth
1 cup long grain rice
1/2 teaspoon ground turmeric or 1/2 teaspoon saffron, crushed and steeped in 1/4 cup water
2 cloves garlic, finely chopped
1 small zucchini, thinly sliced
1/2 cup frozen peas
1. In a non-stick skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 6 to 8 minutes or until no longer pink inside, stirring occasionally. Remove from skillet and set aside.
2. In same skillet, heat 2 teaspoons oil over medium heat. Cook shrimp 2 minutes or until pink, stirring frequently. Add to chicken and set aside.
3. In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion, cook 4 minutes or until tender. Stir in tomatoes, broth, rice, turmeric, pepper and garlic. Bring to a boil. Cover and reduce heat to low.
4. Simmer about 20 minutes or until rice is tender and liquid is absorbed. Stir in zucchini, peas, chicken and shrimp. Let stand 5 minutes. Salt to taste.