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Warm olive oil in a large nonstick pot and fry onion for 2-3 minutes or until it becomes tender then add the carrot, green peas and sweet corn with constant stirring for 2 minutes.
Add tomato, MAGGI Chicken Stock cubes, tomato paste, black pepper, cumin, coriander, chilli and paprika then stir for another 2 minutes.
Add green capsicum and water. Bring to boil. Add rice and stir constantly to boil, cover and simmer over low heat for 20 minutes or until the rice is cooked.
Per Portion of 300g
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