Thaw peas. Rinse the celery, remove the strings and chop. Peel the onion and garlic and chop finely.

Heat the oil in a skillet, add the onion and garlic and saute until translucent. Crumble the chile and add to the onions. Stir in the celery, raisins, pine nuts and rice until well combined, then pour in the broth. Add salt, pepper and cumin. cover and cook over low heat until the rice is tender, about 25 minutes. Stir in the shrimp and peas 5 minutes before the rice is done. Stir in the parsley.