Spanish-style shrimp with rice

Ingredients:

• 450 g peeled and gutted large shrimp
• 1.5 cups processed white rice
• 1/2 cup frozen green peas (defrosted)
• 1 medium tomato, chopped
• 1 small carrot, diced
• 1/2 red bell pepper, diced
• 3 tablespoons of vegetable oil
• 1 small onion, chopped
• 2 chopped cloves of garlic
• 1/2 teaspoon turmeric
• Salt and ground black pepper
• 1 tbsp chopped fresh parsley
• Hot sauce for serving (optional)

Preparation:

1. Heat vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic, and turmeric and sauté until the onion is slightly softened, about 3 minutes. Add the tomatoes, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Season with 3/4 teaspoon salt and pepper to taste.
2. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups of water, and 1/2 tablespoon of parsley, and bring to a boil.
   
   Reduce heat to medium-low, cover, and simmer until rice is tender, 15-20 minutes. Remove from heat, sprinkle with green peas and the remaining 1/2 tablespoon parsley. Cover and let stand for 5 minutes.
   
   Mix the rice with the peas and parsley using a fork. Season with salt and pepper. Serve with hot sauce.