Jollof Rice Gambia

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[edit] Description

[edit] 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)

[edit] 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.