Total Time
45mins
Prep 45 mins
Cook 0 mins

This is a recipe from a Sunset magazine from January 2000.

Ingredients Nutrition

Directions

  1. Rinse, stem, seed and chop bell peppers.
  2. In a 5-6 quart nonstick pan over high heat, stir 1 and 1/2 cups chopped red peppers with the oil and ham until peppers are limp, about five minutes.
  3. Add rice, water (as specified on package) and seasoning packets.
  4. Bring to a boil, cover reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes, stirring occasionally.
  5. About 8 minutes before rice is done, in a 4 to 5 quart pan over high heat, bring broth and saffron to a boil.
  6. Stir in shrimp, cover and return to a boil.
  7. Reduce heat and simmer until shrimp is opaque in center of thickest part (cut to test) about 5 minutes.
  8. With a slotted spoon, transfer shrimp to a small bowl.
  9. Return broth to a boil over high heat.
  10. Stir peas into rice mixture and cook until they're hot, about 2 minutes.
  11. Mound hot rice mixture equally in the center of 6 wide soup bowls, spoon shrimp around rice, sprinkle with remaining chopped red peppers, and ladle broth around rice.