Source: CDC
http://apps.nccd.cdc.gov/dnparecipe/RecipeDetails.aspx?RecipeId=293&Search=&PageNumber=2&SortBy=TA&PerformOrSearch=-1&Fruits=&Vegetables=&MealTypes=23

Prep Time:  35 minutes

2 tbsp olive oil
1 medium onion, diced
1 clove garlic, minced
1 cup rice (dry)
1 cup diced red pepper
3/4 cup diced zucchini
2-1/2 cups low-sodium chicken broth
3/4 cup frozen peas, thawed
1 14-oz can tomatoes, no sodium added
1 15-oz can chickpeas, rinsed and drained
1 lb peeled shrimp
1/8 tsp salt
1/8  tsp pepper
1/8  tsp saffron

  1. Heat olive oil in oven-safe large skillet. Add garlic and onion. Stir for 3 minutes on medium heat.
  2. Add rice, red pepper, zucchini, and 1/2 cup of chicken broth. Stir for another 5 minutes.
  3. Add remaining ingredients except shrimp. Stir and place skillet in oven.
  4. Bake at 375°F for 20 minutes.
  5. Add shrimp. Cook until shrimp turns pink, about 5 minutes.

 


Number of Servings:  4