Wash rice several times; soak in water for 15 minutes then drain.

Fry the onion in olive oil until it turns golden. Add shrimps, garlic and ginger powder, fry and stir until shrimps turn pink.

Add in green pepper and carrots, stir well for 5 min then add the rest of vegetables: green peas, tomatoes and corn, then add all the spices used: Cumin, Cinnamon and kabsa spices. Stir and keep on medium heat for another 5 min.

Add 3 to 4 cups of water to the shrimp and vegetable stew then add tomato paste and a pinch of salt. Bring to a boil and finally add the rice. The water must cover the rice; if it isn’t the case, add more water. Cover and let it cook for 15 to 20 min on low heat.

When rice is well cooked pour the kabsa in a serving plate.