Shrimp Brown Rice


1 to 2 lbs. cooked shrimp, peeled and deveined
1 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
16 oz. sliced mushrooms
2 cups uncooked brown rice
1 tsp. minced garlic
1 tsp. saffron powder
48 oz. low-sodium chicken broth
12 oz. frozen broccoli florets, defrosted
8 oz. frozen peas


Thaw shrimp if frozen. In a Dutch oven, sauté onion, red bell pepper, and mushrooms in oil until tender. Stir in the rice, garlic and saffron. Cook 1 to 2 minutes, then add broth. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 45 minutes. Add broccoli, peas, and shrimp, and cook until heated through. Serves 6 to 8.