Spanish Shrimp and Rice


1 pound of cooked shrimp
3 TBSP Vegetable Oil
1/2 red pepper, chopped
1 medium tomato, diced
2 TBSP of Little Village Seasoning
1/2 cup of white onion, chopped fine
1 small carrot, diced
1/2 cup frozen peas, thawed
1 1/2 cups rice
1 TBSP finely chopped parsley

Heat the Oil in a large pan over medium heat. Add the onion and red pepper and cook approximately 2 minutes. Add carrots, tomato and shrimp. Evenly spread the 2 TBSP of spice over mixture and stir for 3 minutes.

Add 2 cups of water and add the rice. Bring to a boil. Add parsley and turn down heat to medium low. Cook until medium low for 15 to 20 minutes until rice is tender. Add peas and mix them in. Remove from heat but keep dish covered. Let stand for 5 minutes and serve.