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By: G G.
| Description: | ||
| Time: | 35 min (10 min to prepare, 25 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 tablespoon olive oil 1 each medium onion, diced 1 each clove garlic, minced 1 cup rice (dry) 1 cup diced red pepper 0.75 cup diced zucchini 1 cups low-sodium chicken broth 0.75 cup frozen peas, thawed 1 each 14-oz can tomatoes, no sodium added 1 each 15-oz can chickpeas, rinsed and drained 1 each lb peeled shrimp 0.125 teaspoon salt 0.125 teaspoon pepper 0.125 teaspoon Saffron |
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| Directions: | ||
| Heat olive oil in oven-safe large skillet. Add garlic and onion. Stir for 3 minutes on medium heat. Add rice, red pepper, zucchini, and 1/2 cup of chicken broth. Stir for another 5 minutes. Add remaining ingredients except shrimp. Stir and place skillet in oven. Bake at 375°F for 20 minutes. Add shrimp. Cook until shrimp turns pink, about 5 minutes. | ||
| Notes: | ||
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