Kwanzaa Jollof Rice - cooking recipe

Ingredients

2 Tbsp. plus 1 1/2 tsp. oil
1 1/2 lb. boneless, skinless chicken breasts
3 medium onions, chopped
2 small green peppers, chopped
1/2 lb. raw shrimp, shelled and deveined
6 c. water
3/4 c. chopped carrots
3/4 c. cut green beans
3/4 c. peas
3 medium tomatoes, chopped
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tsp. dried thyme
1 1/2 c. uncooked long grain rice
1/4 c. tomato paste

Preparation

Heat 2 tablespoons oil in a large pot. Brown chicken.
Add onions and green peppers.
Cook on medium heat 5 to 10 minutes. Saute shrimp in remaining 1 1/2 teaspoons oil in a small skillet. Bring 6 cups water to a boil in a large pan.
Add carrots, green beans and peas. Cook about 5 minutes.
Drain vegetables, reserving 3 cups cooking liquid.
Add to chicken in stockpot along with shrimp, tomatoes, salt, black pepper, cayenne and thyme. Reduce heat to low. Simmer 5 minutes. Combine rice and tomato paste in bowl. Stir until rice is coated. Stir into large pot.
Add small amounts of water as needed to prevent sticking. Cook about 20 minutes or until chicken, vegetables and rice are tender.