Gambian Jollof Rice

Ingredients

 * 1 lb. shrimp
 * 2 onions, chopped
 * 2 green peppers, chopped
 * 2 cloves garlic
 * 10 oz. mushrooms, sliced
 * 2 carrots, chopped
 * 1 can chopped plum tomatoes in paste
 * 1 teaspoon cayenne pepper
 * 1 teaspoon tumeric
 * 1 tablespoon thyme
 * 1 lb. brown rice
 * 4 cups bouillon (more if needed -- include shrimp cooking water)
 * 1 cup frozen green peas
 * cilantro or parsley for garnish (optional)

Directions

 * 1) Bring 4 cups of water to a boil. Add the shrimp and cook until they are pink, 2-3 minutes. Drain the cooking liquid and reserve; set the shrimp aside to cool. Add bouillon granules and additional water to the shrimp cooking liquid to make 4 cups.
 * 2) Simmer the onions, peppers, garlic and mushrooms in 1/2 cup of the bouillon to soften. Stir in the carrots, tomatoes, spices, rice and remaining bouillon; bring to a boil and simmer 45 minutes, or until the rice is tender. #Meanwhile, peel the shrimp. Just before serving, adjust the seasonings if needed, stir in the shrimp and green peas and garnish with cilantro or parsley.