Shrimp With Lemon-Saffron Rice

• 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

1. Heat a 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, 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.
2. Sustainable Choice: Look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.

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

Taken from www.myrecipes.com/recipe/shrimp-lemon-saffron-rice (may not work)