Ingredients

1 tablespoon olive oil

1 large onion, diced

2 bell peppers, whatever color you like, diced

3 cloves garlic, minced

1/2 teaspoon salt, plus more, to taste

1/4 teaspoon freshly ground black pepper, plus more, to taste

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 bay leaf

1/4 teaspoon cayenne pepper

2 cups low sodium chicken broth

1 (14 1/2-ounce) can no-salt added diced tomatoes

1 pound seafood (peeled and deveined medium shrimp, frozen seafood medley, etc.)

Preparation

  1. Heat the oil in a large pan over medium heat.
  2. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes.
  3. Transfer into pot. Mix in the ingredients through diced tomatoes.
  4. Bring to a boil.
  5. Cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed.
  6. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through.

Season with salt and pepper, to taste.