SHRIMP WITH LEMON-SAFFRON RICE

Shrimp with Lemon-Saffron Rice image

Provided by Ronda Krouch

Categories Seafood

Time 15m

Number Of Ingredients 13

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1 Tbsp evoo
1/2 c chopped onion
1/2 c green bell pepper,chopped
1 tsp minced fresh garlic
1 lb peeled and deveined lg. shrimp
2 c instant rice
1/2 c water
1 1/2 tsp oregano
1/4 tsp salt and pepper each
1-14 oz can fat-free lower-sodium chicken broth
1/4 tsp saffron threads and paprika each
1 c frozen green peas
2 1/2 Tbsp fresh lemon juice

Steps:

1. Heat a large Dutch oven over medium-heat. Add oil to pan; swirl to coat. Add onion and bell pepper; saute 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.