Shrimp with Lemon-Saffron Rice (CookingLight)

1 T. Olive Oil
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 tsp. minced fresh garlic
1 pound peeled and deveined large shrimp
2 c. uncooked brown instant rice
1/2 c. 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. ground black pepper
1 (14 oz) can fat-free, low-sodium chicken broth
1 c. frozen peas
2 1/2 T. fresh lemon juice (1 lemon)

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 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.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user 4MEKELL.