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

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.