Turmeric Rice with Shrimps and Bell Pepper

Ingredients

• Shrimp8 medium (160 g)
• Rice1/2 cup (100 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Cilantro2 tablespoon (6 g)
• Curry1/2 teaspoon (1 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Chop the onion and garlic and cut the bell pepper into thin strips.

2. 2

   Step 2

   You can use any bell pepper you like and have.

3. 3

   Step 3

   Heat the oil in a pot over medium heat. Once heated, add the oil, onion, bell pepper and a pinch of salt.

4. 4

   Step 4

   Stir-fry over medium heat for 5 minutes until the onion is translucent.

5. 5

   Step 5

   Then add the rice, turmeric and curry. Stir-fry for 1 minute and add water (two times the amount of rice.)

6. 6

   Step 6

   Once boiling, lower the heat. Cook for 17-20 minutes or until the liquid has absorbed completely and the rice is well cooked.

7. 7

   Step 7

   In the meantime, clean the shrimps. Remove the tail and the black line at the back.

8. 8

   Step 8

   Five minutes before removing the rice, add the previously cleaned shrimps. If necessary, add some water.

9. 9

   Step 9

   Once ready, remove from heat, sprinkle with chopped cilantro and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turmeric Rice with Shrimps and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.