3 Tbs. Olive Oil
2 cups Long Grain Rice
3 cups Fish or Vegetable broth
1 tsp. Lemon Zest
¼ cup Parmigiano-Reggiano Cheese, grated
LET'S GET COOKING!
Season shrimp with lemon pepper and keep aside.
In a casserole or rice cooker, saute the three pepper trio and onions over medium heat. Cook for 1-2 minutes.
Add rice, garlic and broth. Stir and cook uncovered for 5 minutes. Add seasoned shrimp, stir and cover with lid. Cook for 15-20 minutes, add asparagus spears, stir to combine and serve with grated cheese on top.