In a pot, heat the oil over medium heat and sauté the onions and garlic until they are soft.
Add in the chopped red pepper and tomatoes (add three tablespoons of water if the tomatoes are so dry).
Add in the rice, stir, and then add vegetable broth, paprika, chili powder, prawn, and peas. Bring everything to a boil, then lower the heat and let
Garnish with some chopped parsley and a squeeze of lemon, then serve.
Notes
Add sliced cucumber, peppers, tomatoes, and spinach to the leftovers to make a cold rice salad.
You can use any spices available at hand or according to your taste for seasoning. If you are on a diet, you can even skip adding spices.
Add water twice the volume of rice for boiling. It will allow the rice and vegetables to cook well.
Add shrimps after the vegetables and rice in boiling water. This is important because shrimps take less time to cook compared to rice and vegetables.
Feel free to rinse the rice before using it.
Some Variations
You can use chicken broth instead of vegetable broth if you are not a vegetarian and love chicken.
In some regions, shrimps are cooked without deveining. They consider the shell healthier. Whereas some people prefer cooking one pan shrimp and rice after deveining. I prefer cooking shrimp after deveining because it provides a beautiful appearance to the dish.
A few chefs also cook one pan shrimps and rice in sesame oil instead of olive oil. Both of them provide equal nutritious values. You can use the one which is available to you easily.