2 tbsp olive oil 1 medium onion, diced 1 clove garlic, minced 1 cup rice (dry) 1 cup diced red pepper 3/4 cup diced zucchini 2-1/2 cups low-sodium chicken broth 3/4 cup frozen peas, thawed 1 14-oz can tomatoes, no sodium added 1 15-oz can chickpeas, rinsed and drained 1 lb peeled shrimp 1/8 tsp salt 1/8 tsp pepper 1/8 tsp saffron
Heat olive oil in oven-safe large skillet. Add garlic and onion. Stir for 3 minutes on medium heat.
Add rice, red pepper, zucchini, and 1/2 cup of chicken broth. Stir for another 5 minutes.
Add remaining ingredients except shrimp. Stir and place skillet in oven.
Bake at 375°F for 20 minutes.
Add shrimp. Cook until shrimp turns pink, about 5 minutes.
Number of Servings: 4
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