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

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; sauté 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.

Serves 4 (serving size 1 cup)
Calories 394; Fat 6.5g (Sat 0.9g, Mono 2.9g, Poly 1.3g); Protein 29.9g; Carb 51.8g; Fiber 3.7g; Chol 172mg; Iron 6.6mg; Sodium 517mg; Calc 97mg.

Maureen Callahan, Cooking Light, Janurary/February 2012, Page 28