Rinse the rinse under cold water until it runs clear.

Add to the slow cooker, add turmeric, thyme, granulated ginger, minced garlic, broth/water, bay leaf, oil, seasoning powder/cube, and salt.

If you're using a stove, add rice and broth (enough to cover the rice) season as mentioned above.

Mix, cover, and cook on high heat for about 1.5 hours or until the rise is almost done/al- dente.

If you're using a pot it would take about 15 minutes or more.

Add the shrimps and combine. Check the seasoning and re-adjust if necessary.

Cover and continue until the shrimps are all cooked/opaque.

Serve and enjoy.

You can saute the vegetables and onion before adding it to the rice or just add directly to the rice.

Cover and continue until the shrimps are all cooked/opaque.

Serve and enjoy.

Turmeric rice, coleslaw, and plantains.