Easy Shrimp Paella

• 2 tablespoon(s) olive oil, divided
• 1 pound(s) shrimp
• 1 teaspoon(s) paprika, divided
• 1/4 teaspoon(s) salt
• 1 medium onion, finely chopped
• 2 large red peppers, finely chopped
• 1 clove(s) garlic, pressed
• 2 cup(s) long-grain white rice
• 1 can(s) (15-ounce) whole peeled tomatoes, crushed
• 3 cup(s) lower-sodium chicken broth
• 1 cup(s) frozen peas

1. Heat 1 tablespoon olive oil in 12-inch skillet on medium-high. Toss shrimp with 1/2 teaspoon paprika and salt. Cook 3 minutes or until opaque, stirring. Transfer to bowl.
2. Heat remaining tablespoon olive oil in same skillet on medium-high. Add onion and red peppers. Cook 7 minutes or until softened. Add garlic; cook 1 minute. Add long-grain white rice; cook 2 minutes, stirring. Add can of whole peeled tomatoes, crushed. Stir in remaining 1/2 teaspoon paprika and chicken broth. Heat to boiling. Reduce heat; cover. Simmer 20 minutes or until rice is cooked.
3. Stir cooked shrimp and frozen peas into cooked rice.