Ingredients
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
Preparation
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. 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.
