Istanbul Rice with Shrimps

Name: Istanbul Rice with Shrimps
Prep time: 15 min
Cook time: 30 min
Total time: 45 Minutes
Yield: 6 servings

With

15 minutes

30minutes

6 people

Cheap

Ingredients 12 items

2 tablespoons vegetable oil
1 medium onion or 150 g, cut into slices
350 g peeled shrimps cleaned
1 medium size or 150 g green bell pepper, cut into slices
1 medium size or 150 g yellow bell pepper, cut into slices
1 medium bell pepper or 150 g red bell pepper, cut into slices
1 medium size or 150 g carrots, thinly sliced
1 packet canned green peas or 450 g, drained
2 bay leaves
3 cubes MAGGI Less Salt Chicken Stock
3½ cups or 875 ml of water
2 cups or 400 g basmati rice

How to prepare

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 a boil
Add the rice and stir then cover and let it cook on low heat for 20-25 minutes or until it is cooked.

If you have a high blood cholesterol, consume shrimps in moderate amounts! You can easily stick to the serving size of this recipe which will provide 90mg of cholesterol in 10 medium shrimps. Compare that to your daily allowance of no more than 300mg and you are well within your healthy margin!

What's the main nutrient found in green, red and yellow bell pepper?

The 3 types of peppers used in this recipe are especially rich in vitamin C; You can meet your whole daily vitamin C requirements in 1 plate!