Dilled Shrimp with Beans and Carrots

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Set aside. Combine 1 1/3 cups water and rice in a medium saucepan; bring to a boil. Reduce heat; simmer, covered, until the rice is tender and most of the liquid is absorbed, about 40 minutes.

Meanwhile, melt butter in a large skillet over medium heat. Add carrots and green beans; cook and stir until the vegetables are crisp-tender, 4 to 5 minutes. In a small bowl, stir together the remaining 1/4 cup water and bouillon granules until the granules are dissolved. Add the bouillon mixture, shrimp, lemon zest and dill to the vegetables in the pan. Cook, uncovered, over medium heat until the shrimp are opaque, 3 to 4 minutes, stirring occasionally.

To serve, divide the rice among 4 bowls. Top with the shrimp and vegetable mixture.