Rice with tomatoes and shrimp

02460 RICE with tomatoes and SHRIMP INGREDIENTS for 4 PEOPLE 250 g long-grain rice (such as Uncle Ben's rice that doesn't overcook), chopped onion, a clove of garlic, 2 tablespoons olive oil, 150 g tomato pulp, already cleaned, scampi 16 35 cl chicken broth 200 g sugar snap peas, 1/2 tsp paprika powdera pinch of cayenne pepper powder, a sachet of Saffron, 3 tablespoons of chopped dill, 6 cherry tomatoes, some sprig of dill for decoration, salt, pepper.

In a nonstick saucepan and often heated 2 tablespoons of olive oil and sauté the chopped onion with the garlic clove crushed for 2 minutes.

Add the rice, stir with a wooden spoon and toast for a few minutes.

Add the broth, saffron and tomato pulp: stir carefully, bring to a boil, then lower the heat, add salt and continue cooking for 10 minutes fire with lid.

Wash the sugar snap peas, spuntatele at the ends and cook 5 minutes.

Keep aside.

In a non-stick pan you blast to flame shrimp with the remaining oil, 1 minute per side.

Pepper.

Pour the sugar snap peas in saucepan with the rice, stir and continue cooking 5 minutes with lid fresh focus.

Wash the tomatoes and cut them into thin slices.

When serving flavored with spices and stir the chopped dill.

Mix, then pour in individual plates, garnish with the sprigs of dill, tomato slices and serve immediately.