Shrimp with Lemon-Saffron Rice

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 1 lb large shrimp, peeled and deveined
• 2 cups uncooked instant brown rice
• 1 can (14 oz) low-sodium chicken broth
• 1/2 cup water
• 1 cup diced tomato
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 teaspoon saffron threads, crushed
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 cup frozen green peas
• 2 1/2 tablespoons fresh lemon juice

Steps

1. Heat the olive oil in a large Dutch oven over medium-high heat. Cook the onion and bell pepper 3 minutes, then the garlic for 30 seconds.
2. Add the shrimp and cook 1 to 2 minutes, just until pink. Move the shrimp to a plate.
3. Add the rice, broth, water, tomato, oregano, saffron, paprika and pepper. Bring to a boil, cover, lower the heat and simmer until the rice is tender, about 10 minutes.
4. Stir in the peas and shrimp, cover, and let stand 3 minutes off the heat. Stir in the lemon juice.