2 Tbsp. H-E-B 100% Pure Olive Oil
1 tub (7 oz.) H-E-B Ready, Fresh, Go! Chopped White Onion
1 tub (7 oz.) H-E-B Ready, Fresh, Go! Chopped 3-Colored Bell Peppers
1 Tbsp. Hill Country Fare Minced Garlic in Oil plus 1 tsp. oregano
1/2 tsp. ground turmeric or 2 pinches saffron
1 box (32 oz.) Central Market Organics Chicken Broth
2 c. H-E-B Long Grain Rice
1 lb. H-E-B Wild Brown Shrimp
16 oz. frozen peas, thawed
1 can (14 oz.) H-E-B Quarted Artichoke Hearts, drained
Heat oil in a 5 or 6-quart Dutch Oven over medium heat. Add onions and bell peppers; cook 5 minutes, stirring constantly, or until onions are tender.
Stir in garlic, oregano, turmeric or saffron; add broth and rice. Bring to a boil and reduce heat to low; cover and simmer 20 minutes, or until most liquid is absorbed and rice is tender.
Stir in shrimp, peas, and artichoke hearts. Cook until shrimp are pink, loosely curled, and opaque throughout, about 10 minutes longer. Serve while hot.
No Nutritional Information Available