Seafood Rice Skillet

Ingredients

• 2 Tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1/2 Tbsp turmeric
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 cups uncooked long grain white rice
• 3 cups chicken broth
• 1 cup frozen peas
• 1/2 lb frozen seafood mix
• 1 fresh lemon
• Handful fresh parsley, chopped

Directions

1. Chop the onion into small pieces and finely mince the garlic. Warm the olive oil in a large, deep skillet, then add the onion and garlic. Cook over medium heat, stirring now and then, until the onion has softened and looks translucent, about 5 minutes. While that cooks, dice the red bell pepper. Stir the pepper into the skillet and cook for another 1-2 minutes.
2. Add the uncooked rice, turmeric, smoked paprika, and cayenne to the skillet, and stir until everything is evenly mixed. Pour in the chicken broth, give it a quick stir, and cover the skillet with a lid.
3. Increase the heat to high and bring the broth to a full boil. As soon as it is boiling steadily, reduce the heat to low and let it simmer for 15 minutes.
4. After 15 minutes, scatter in the frozen seafood and frozen peas. Gently fold them into the rice, then put the lid back on. Continue cooking over low heat until the shrimp are pink, about 5-10 minutes. Stir once midway through so you can check that the seafood tucked into the rice is cooked through.
5. When the seafood is done, sprinkle the chopped parsley over the skillet and serve with lemon wedges. Squeeze the lemon over the seafood rice right before eating.