• 6servings
  • 30minutes
  • 442calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium onion or 350 g peeled shrimps, cleaned

  3. 1 medium green bell pepper or 1 medium yellow bell pepper or 1 medium red bell pepper or 150 g, sliced

  4. 1 medium carrot or 150 g, cut into thin slices

  5. 1 tin canned green peas or 450 g, drained

  6. 2 bay leaves

  7. 3 cubes MAGGI® Chicken Less Salt Bouillon

  8. 3 1/2 cups water or 875 ml

  9. 2 cups basmati rice or

Instructions Jump to Ingredients ↑

  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® Chicken Less Salt Bouillon 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.


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