Jollof Rice With Shrimp and Veggies
Heat a large saucepan over medium heat and add the butter. When the butter melts, add the shrimp and a pinch of salt and pepper. Cook for about 2-3 minutes, flipping halfway if desired, until the shrimp turn pink and are cooked through.
- Remove the shrimp and set aside. Drain any excess liquid from the pan, then add the onion and carrot. Saute, stirring occasionally, until the onion is tender, about 5-7 minutes.
- Stir in the tomato paste. Saute, stirring occasionally, until the tomato paste is beginning to brown, about 3-5 minutes.
- Stir in the jollof rice mix, peas, diced tomatoes, and broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-22 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add the shrimp back to the rice mixture and stir well to combine, or serve the rice with the shrimp on top!