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1.In A Saucepan Bring Water To A Boil. Add Rice And Stir. Reduce Heat, Cover And Simmer For 20 Minutes. 2.In A Large Skillet Over Medium Heat, Saute The Garlic And Shrimp For About 5 Minutes Or Until Pink. 3.Pour In Broth, Tomatoes And Saffron; Bring To A Boil, Stirring Frequently. Stir In 2 Cups Of The Cooked Rice And Reduce Heat To Low. Cook For An Additional 5 Minutes.
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