Shrimp With Lemon Saffron Rice

• 1 Tbsp olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 tsp minced garlic
• 1 cup uncooked rice
• 1/2 cup water
• 1 1/2 tsp chopped fresh oregano
• 1/4 tsp salt
• 1/4 tsp saffron threads, crushed
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1 14 oz can chicken broth
• 1 lb peeled and deveined large shrimp
• 1 cup frozen peas
• 2 1/2 tbsp fresh lemon juice

1. 1, Heat large Dutch oven over medium high 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. Add rice and next 6 ingredients (through broth). Bring rice mixture to boil; cover pan.
2. 2. Reduce heat, and simmer 15 minutes Add shrimp and simmer another 5 minutes until shrimp turn pink. Remove from heat and stir in peas and lemon juice.

olive oil, onion, green bell pepper, garlic, rice, water, fresh oregano, salt, saffron threads, paprika, black pepper, chicken broth, shrimp, frozen peas, lemon juice

Taken from www.epicurious.com/recipes/member/views/shrimp-with-lemon-saffron-rice-50170443 (may not work)