Remove the shells from the shrimp and cut them in half along the back to remove the vein. Wash and set aside.

Boil the chiles with the tomatoes. Once boiled, blend with the garlic, salt, pepper, and bouillon cube. Set aside.

In a pan, heat a little oil and sauté some onion slices. Add the shrimp, and once they change color, add the sauce and let it simmer for about 10 minutes. *You can strain the sauce to remove the chile seeds.*

For the rice

Peel the carrot and cut it into small cubes. Remove the veins from the jalapeño and cut it into small cubes. Set aside.

Blend the onion, garlic, salt, pepper, and chicken bouillon cube. Set aside.

In a pan with a little oil, fry the rice without letting it brown too much. Add the vegetables and the blended mixture. Let it simmer on low heat until well cooked.

And it's ready to enjoy!