Directions
Prepare rice as per package directions, adding tumeric to water.
In a medium bowl combine beans, peppers and lemon zest and juice. Set aside. Sprinkle shrimp with chili powder and toss to coat evenly. Heat oil in a large non-stick skillet over medium-high heat. Sauté shrimp 3 minutes or until opaque in center. Add reserved bean mixture and cook 2 more minutes, or until shrimp are done and mixture is heated through. Serve over rice.