Peel the shrimp and save the shells. In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes then strain.
In a Dutch oven, sauté onion, green pepper, garlic then add the sliced pimentos and tomato sauce.
Add rice, shrimp stock, chicken stock, ground cumin, Bijol, bay leaf, salt, and pepper. Bring to a boil then reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender.
Cook the shrimp then fluff the rice with a fork. Gently fold in the peas and cooked shrimp until all is well combined. Serve immediately. Enjoy!