- 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
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 a 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.
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)
REVIEWS
Istanbul Rice with Shrimps with
