Ingredients

• 2  Tbsp. extra virgin olive oil
• 8  oz. peeled and deveined medium shrimp, coarsely chopped
• 1/2  tsp. salt
• 1/4  tsp. black pepper
• 1  large onion, chopped
• 3  cloves garlic, minced
• 1  cup instant brown rice
• 1/2  tsp. dried oregano, crushed
• 1/4  tsp. ground turmeric
• 1  14-oz. can reduced-sodium chicken broth
• 8  oz. fresh sugar snap pea pods (2-1/3 cups)
• 1  large green sweet pepper, cut into 1/2-inch pieces
• 2  green onions, diagonally sliced
• 2  Tbsp. chopped fresh Italian (flat-leaf) parsley

Directions

1. In large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add shrimp; sprinkle with half the salt and pepper. Cook, about 2 minutes or until shrimp are opaque, stirring occasionally. Remove from skillet; set aside.

2. Add remaining oil to skillet. Cook onion until almost tender. Add garlic; cook 1 minute. Stir in rice, oregano, and turmeric; cook and stir 1 minute. Add broth and remaining salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until most of the liquid is absorbed and rice is tender. Stir in peas and green pepper; cook 3 minutes. Stir in shrimp and green onions. Sprinkle with parsley. Makes 4 servings.