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Istanbul Rice with Shrimps Recipe

Istanbul Rice with Shrimps


Total Time : Serves 6

HOW TO PREPARE Istanbul Rice with Shrimps Recipe

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.

Nutritional Information For Istanbul Rice with Shrimps Recipe

Per Portion of 300g

Energy : 442.00 Kcal
Protein : 22.00 g
Carbohydrate : 74.00 g
Fats : 6.70 g

Your Grocery List

  • 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 Stock Bouillon Cube
  • 3½ cups water or 875 ml
  • 2 cups basmati rice or 400 g


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