• Vegetable nonstick cooking spray
• 1 bag (from 14-ounce box) precooked rice, about 3/4 cup
• 2 cans (14-1/2 ounces each) low-sodium diced tomatoes
• 1/2 teaspoon ground turmeric (or 1 teaspoon saffron threads)
• 1 package (12 ounces) frozen, tail off, deveined, cooked shrimp (about 3 cups), defrosted
• 2 chicken tenders (about 4 ounces) cut into bite-sized chunks
• 1 cup frozen green peas, defrosted

Preheat oven to 400°F. Lightly coat 8x8-inch glass baking dish with cooking spray. Empty bag of rice into baking dish, shaking to distribute evenly. Empty 1 can of tomatoes with juice of the rice, and sprinkle turmeric over tomatoes. Add shrimp and chicken, distributing evenly. Add peas. Drain second can of tomatoes; discard juice. Distribute tomatoes over shrimp and chicken. Cover casserole with a 9-inch square of waxed paper. Bake for 30 minutes. Remove from oven and let rest, covered, for 5 minutes. To serve, spoon 1 cup of paella into a shallow, rimmed soup bowl.