This one-pan meal popular in Spain is perfect for a quick and easy mid-week meal or an exotic but healthy weekend meal to impress your family or friends. From start to finish, it you can have dinner on the table in 20 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 cup peas
• 1.5 cups medium-sized shrimp, thawed, peeled, and deveined
• 1.5 cups pre-cooked brown rice
• 1 cup chopped red bell pepper
• ½ teaspoon ground turmeric
• 1 tablespoon minced garlic
• 3 tablespoons unsalted chicken broth
• ¾ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 2 tablespoons fresh lemon juice
• chopped coriander to taste

Directions

• Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add ½ teaspoon turmeric; cook, stirring constantly, for 1 minute.
• Add chopped bell pepper and minced garlic; cook, stirring occasionally, for 2 minutes.
• Stir in 2 packages rice; spread in an even layer. Cook, without stirring, for 3 minutes.
• Reduce heat to medium.
• Stir in 3 tablespoons broth, ¾ teaspoon salt and ¼ teaspoon pepper. Spread the mixture in an even layer in the pan.
• Cook, without stirring, for 7 minutes.
• Add 1 cup peas; stir until well combined.
• Arrange peeled thawed shrimp on top of the rice mixture; cover and cook until the shrimp are pink and cooked through, 4 to 5 minutes.
• Turn off the heat and drizzle with 2 tablespoons lemon juice.
• Top with chopped coriander to taste.