Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon plus 2 teaspoon olive oil
6 cups vegetable broth
1/2 teaspoon turmeric
1 pound regular (not instant) rice
1 cup frozen green peas
1 small onion, chopped
4-8 cooked chicken thighs, cut into 1-inch chunks, plus sauce (left over from Mediterranean Chicken)
1/4 cup roasted red pepper, cut into thin strips
optional: 1/4 cup cilantro, chopped
Preheat the oven to 425 degrees. Place first shrimp, lemon, salt, pepper and 1 tablespoon olive oil in a large zip-top bag.
In a medium pot, bring broth to a boil (add water if the rice package suggests more than 6 cups of liquid.) Add turmeric and rice and cook for time specified on package. During the last 5 minutes, add frozen peas.
Heat remaining 1 teaspoon olive oil in a large ovenproof frying pan. Add onion and cook until translucent. Add shrimp and cook for 6 minutes. Add chicken thighs and sauce and cook for an additional 2 minutes, stirring occasionally. Add rice/peas to pan. Lay red pepper strips on top. Bake for 10 minutes. Top with cilantro and serve.
source: modified from the recipe at Fitness