Serves 4 (serving size: about 5 shrimp and 1 cup rice mixture)
Photo: Jennifer Causey
2 tablespoons canola oil
1/2 teaspoon ground turmeric
1 cup chopped red bell pepper
1 cup frozen green peas
1 tablespoon minced garlic
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
3 tablespoons unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
12 ounces frozen medium shrimp, thawed, peeled, and deveined
2 tablespoons fresh lemon juice
Est. added sugars 0g
How to Make It
Heat oil in a large skillet over medium-high. Add turmeric; cook 1 minute, stirring constantly. Add bell pepper, peas, and garlic to pan; cook 2 minutes, stirring occasionally.
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 in pan. Cook, without stirring, 7 minutes.
Arrange shrimp on top of rice mixture; cover and cook 3 to 4 minutes or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.