Dilled Shrimp with Rice

Recipe from Better Homes and Gardens

Makes 4 servings

• 1 tablespoon margarine or butter
• 2/3 cup thinly sliced leeks
• 1-1/2 cups shredded carrots
• 1 cup fresh pea pods, cut in half
• 1 teaspoon instant chicken bouillon granules
• 12 ounces fully cooked peeled shrimp
• 2 cups hot cooked rice
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon fresh dillweed or 1/2 teaspoon dried dillweed

1. In a large skillet melt margarine over medium-high heat. Cook and stir leeks, carrots, and pea pods in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender.
2. Dissolve bouillon granules in 1/4 cup hot water. Stir shrimp, rice, lemon peel, and dissolved bouillon granules into skillet. Cook about 5 minutes or until heated through, stirring occasionally. Stir in dillweed. To serve, divide rice mixture among four bowls. If desired, garnish with fresh dill sprigs