- 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
Istanbul Rice with Shrimps
INGREDIENTS
Istanbul Rice with Shrimps with
Istanbul Rice with Shrimps with 
- 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
NUTRITIONAL INFORMATION
Istanbul Rice with Shrimps with
Istanbul Rice with Shrimps with
- Energy 442 (Kcal)
- Protein 22 (g)
- Carbohydrate 74 (g)
- Total Fat 6.7 (g)
HOW TO PREPARE
Istanbul Rice with Shrimps with
Istanbul Rice with Shrimps with
1
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.
2
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.
3
Add the rice and stir then cover and let it cook on low heat for 20-25 minutes or until it is cooked.
REVIEWS
Istanbul Rice with Shrimps with
