Shrimp with Lemon-Saffron Rice

Normally my weekday lunches are fairly simple (i.e. grilled cheese), but I decided to use up the random shrimp and peas in our freezer. This Cooking Light recipe comes together in about 30 minutes, and I was able to pull it together while carrying my son in his sling.

Although it's not quite as rich and delicious as paella, it's a tasty, filling meal reminiscent of those Spanish flavors.

Shrimp with Lemon-Saffron Rice
1 Tbsp. olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tsp. minced garlic
1 lb. peeled and deveined large shrimp
2 cups instant rice
1/2 cup water
1 1/2 tsp. fresh oregano
1/4 tsp. salt
1/4 tsp.saffron threads, crushed
1/4 tsp. paprika
1/4 tsp. pepper
14 oz. chicken broth
1 cup frozen peas
2 1/2 Tbsp. lemon juice

Heat a large Dutch oven over medium-high heat. Add oil, and swirl to coat. Add onion and bell pepper. Saute until vegetables are tender, stirring frequently. Add garlic, and cook 30 seconds, stirring constantly. Add shrimp, and cook 30 seconds, stirring often. Add rice, water, oregano, salt, saffron, paprika, pepper and broth. Bring to a boil, then cover, reduce heat and simmer 5 minutes or until rice is done. Remove from heat, and stir in peas and lemon juice. Let stand at least 5 minutes before serving. Makes 4 servings.