Paella

From: Southern Living Easy Weeknight Favorites

1 1/2 pounds chicken breast strips
2 T olive oil
2 cloves garlic, crushed
1 large onion, finely chopped
2 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (10 ounce) package saffron rice, uncooked
1 cup water
1/2 t dried oregano
1/2 t ground cumin
1 (16 ounce) package peeled frozen cooked shrimp*
1 (10 ounce) package frozen English peas
1 (16 1/2 ounce) can minced clams, drained*

Brown chicken in oil in a Dutch oven over medium heat. Add garlic and onion. Cook, stirring constantly, 5 minutes or until chicken is done. Stir in tomatoes and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Add frozen shrimp, peas, and clams; cover and simmer 10 more minutes. Serve immediately. Yeild: 6 servings

*optional ingredients

From freezer: thaw; cook chicken in oil until done; add tomato bag and rice. Bring to a boil; reduce heat, cover and simmer 25 minutes or until rice is done. Add peas and simmer 10 more minutes.