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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 Less Salt Chicken Stock 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.
Per Portion of 300g
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