- 2 Tbsp. olive oil
- ½ tsp. ground turmeric
- 1 cup chopped red bell pepper
- 1 cup frozen green peas
- 1 Tbsp. minced garlic
- 4 cups frozen brown rice
- 3 Tbsp. unsalted chicken stock
- ¼ tsp. salt
- ½ tsp. black pepper
- 1 lb. uncooked shrimp, thawed, peeled and deveined
- 2 Tbsp. fresh lemon juice
Directions1. Heat oil in a large skillet over medium-high heat. Add turmeric and cook 1 minute, stirring constantly. Add bell pepper, peas and garlic. Cook 2 minutes, stirring occasionally. 1. Stir in rice. Spread in an even layer. Cook without stirring, 3 minutes. Reduce heat to medium. Stir in stock, salt and pepper. Spread rice mixture in an even layer. Cook without stirring for 7 minutes. 1. Arrange shrimp on top of rice mixture. Cover and cook 3-4 minutes or until shrimp are done. Drizzle lemon juice over pan and serve.
Calories 430, Total Fat 10g (Saturated 2g, Trans 0g), Cholesterol 145mg, Sodium 820mg, Total Carbohydrate 61g (Dietary Fiber 6g, Sugars 4g), Protein 23g, Vitamin A 40%, Vitamin C 100% Calcium 8%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Main Dish Dairy Free 20 Minute Meal Skillet Meal Mediterranean