Ingredients
- 1 tablespoon extra-virgin olive oil $
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper $
- 1 teaspoon minced fresh garlic
- 1 pound peeled and deveined large shrimp $
- 2 cups uncooked instant rice
- 1/2 cup water
- 1 1/2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper $
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1 cup frozen green peas
- 2 1/2 tablespoons fresh lemon juice $
Directions
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Preparation
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Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; sauté 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.
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Note:
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Sustainable Choice: Look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.