1/2 cup thinly sliced green onions 1/2 cup chopped red bell pepper 1 clove garlic, minced 1 teaspoon cooking oil 1 can (14-1/2 oz. size) reduced sodium chicken broth 1/2 cup uncooked long grain rice 1 bay leaf 1/4 teaspoon salt 1/8 teaspoon ground red pepper 1/8 teaspoon ground turmeric 8 ounces cooked pork, cut into 3/4" cubes 8 ounces peeled and deveined fresh shrimp 1 cup frozen peas 2 teaspoons snipped fresh oregano
In a large saucepan cook green onions, sweet pepper and garlic in hot oil for 2 minutes. Stir in chicken broth, rice, bay leaf, salt, red pepper, and turmeric. Heat to boiling; reduce heat. Simmer, covered, for 15 minutes.
Stir in the cooked pork, shrimp, and peas. Simmer, covered, for 3-5 minutes more or until shrimp turn pink. Remove bay leaf. Stir in fresh oregano.