Sauté shrimp and crushed garlic in butter in a skillet until shrimp turn pink.

In a separate bowl, mix chicken broth and cornstarch until smooth.

Pour the broth mixture into the skillet with the shrimp.

Add stewed tomatoes, sliced pepperoni, thawed peas and pearl onions to the skillet.

Cook and stir the mixture until it thickens and comes to a full boil.

Stir in Minute rice and saffron (if using).

Cover the skillet, remove from heat, and let stand for 5 minutes.

Fluff the rice with a fork before serving.