In large saucepan, prepare rice mix with tomatoes as package directs, but omit the 2 tablespoons margarine and use 1 tablespoon olive oil to brown rice mixture. Saute onion and pepper in 1 tablespoon olive oil until tender. Add shrimp and garlic. Saute 3 minutes longer over medium heat. Add peas and lemon juice to rice. Cook just until peas are hot. Serve topped with tomato wedges and optional shellfish below if desired.
Optional: Place 4 each in-shell mussels and clams with 1/2 cup water in saucepan. Cover, bring to boil. Cook 5 minutes or until shells open. Makes 4 servings.