Shrimp with Lemon-Saffron Rice

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon garlic fresh minced
• 0.5 cup bell pepper green chopped
• 2 cups rice instant uncooked
• 2.5 tablespoons juice of lemon fresh
• 14 ounce lower-sodium chicken broth fat-free canned
• 1 tablespoon olive oil extra-virgin
• 0.5 cup onion chopped
• 1.5 teaspoons oregano fresh chopped
• 0.3 teaspoon paprika 
• 1 cup peas green frozen
• 0.3 teaspoon saffron threads crushed
• 0.3 teaspoon salt 
• 1 pound shrimp deveined peeled
• 0.5 cup water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion and bell pepper; saut 3 minutes or until vegetables are tender, stirring frequently.
4. Add garlic; cook 30 seconds, stirring constantly.
5. Add shrimp to pan; cook 30 seconds, stirring frequently.
6. 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.
7. Remove from heat; stir in peas and lemon juice.