2 tablespoons vegetable oil
1 medium onion or 150 g, sliced
350 g peeled shrimps, cleaned
1 medium green bell pepper or 150 g, sliced
1 medium yellow bell pepper or 150 g, sliced
1 medium red bell pepper or 150 g, sliced
1 medium carrot or 150 g, cut into thin slices
1 tin canned green peas or 450 g, drained
2 bay leaves
3 cubes MAGGI® Chicken Less Salt Bouillon
3½ cups water or 875 ml
2 cups basmati rice or 400 g
Heat vegetable oil in a pot and sauté onion slices for 3 minutes or until they become tender. Add shrimps and sauté for another 3 minutes.
Add green bell pepper, yellow bell pepper and red bell pepper. Stir then add carrot slices, green peas, bay leaves, MAGGI® Chicken Less Salt Bouillon cubes and water. Bring to boil.
Add the rice and stir then cover and let it cook on low heat for 20-25 minutes or until it is cooked.