1/2 lb. shrimp, cleaned
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 1/4 c. chicken broth
1/2 c. sliced pepperoni
1/4 tsp. cayenne pepper
1/8 tsp. saffron (optional)
1 (14 1/2 oz.) can stewed tomatoes with liquid
1 (10 oz.) pkg. Birds Eye green peas and pearl onions, thawed
1 1/2 c. dry Minute Rice

Saute shrimp and garlic in butter until shrimp are pink, about 2 minutes. Stir in cornstarch and cook 1 minute. Add broth, tomatoes, pepperoni, vegetables and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.

MICROWAVE: Reduce butter to 1 tablespoon. Cook garlic in butter in 2 1/2-quart microwavable dish at HIGH 1 minute. Blend cornstarch with broth and add with remaining ingredients to garlic mixture. Cover and cook 8-10 minutes longer or until thickened, stirring twice. Fluff with fork.