Ingredients:
- 1 tablespoons olive oil
- 1 pound pre cooked medium shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain rice
- 1/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- pinch of saffron
- pinch of oregano
- pinch of thyme
- 1 can (14.5 ounces) diced tomatoes
- ½ cup grape tomatoes cut in half
- 3 cups (14.5 ounces each) reduced-sodium chicken broth
- Coarse salt and ground pepper
- 1 cup frozen green peas, thawed
- 1 Tbsp Parsley
Directions
- In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
- Stir in all seasonings, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. You may need to add additional liquid.
- Stir in shrimp, grape tomatoes, peas and parsley; cook 1 minute. Serve immediately.