Istanbul Rice with Shrimps

• 2 tablespoons vegetable oil
• 1 medium onion or 150 g, sliced
• 350 g peeled shrimps, cleaned
• 1 medium green bell pepper or 150 g, sliced
• 1 medium yellow bell pepper or 150 g, sliced
• 1 medium red bell pepper or 150 g, sliced
• 1 medium carrot or 150 g, cut into thin slices
• 1 tin canned green peas or 450 g, drained
• 2 bay leaves
• 3 cubes 
• 3½ cups water or 875 ml
• 2 cups basmati rice or 400 g

Preparation

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, cubes and water. Bring to boil.

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