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.