Peel and chop the onion and garlic. Heat vegetable oil in a saucepan, fry onion and garlic for 2 minutes. Add rice and cook, stirring constantly for 2 minutes. Add tomato paste, pour in hot broth and bring to a boil. Reduce heat and cook, covered, until all liquid has been absorbed, for 15 minutes approximately.

Defrost the peas. Boil the shrimps in boiling salted water for 3 minutes. Cut the pepper in half, remove the seeds, rinse with cold water. Cut into thin half-rings, put in a saucepan.

Add the peas and shrimp to the rice saucepan. Cook for 4 minutes.

Add pilaf seasoning, stir and remove from heat. Leave covered for 5 minutes.