- 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.
Per Serving: 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 servingsFish/Seafood Main Dish Gluten Free Skillet Meal Mediterranean Dairy Free 20 Minute Meal