Ingredients:
1 head garlic, crushed
150 grams onion, sliced
6 cups raw rice, washed once
1/3 cup margarine
3 chicken bouillon cubes
2 laurel leaves
1/2 kg carrots, sliced into half moons
3/4 kg shrimps, shelled with tails intact
1-1/2 cups cooked / frozen peas
1 pouch or 750 grams spaghetti sauce
Procedure:
1. Saute garlic, onion and rice in margarine until rice turns light brown.
2. Add 10-1/2 cups water, bouillon cubes, laurel leaves, and 1/2 tsp iodized salt (or 1/2 tbsp rock salt). Stir. Allow to boil then simmer covered over low heat until rice is cooked. Set aside.
3. Saute carrots for 2 minutes.
4. Add shrimps, spaghetti sauce, salt and pepper to taste.
5. Simmer for 5 minutes.
6. Add cooked rice and peas.
7. Cook while stirring for 3 minutes or until well blended.
(Makes 19 servings)