As the summer season is in full swing, I have an ideal dish for BBQ season – PERI PERI RICE! This dish is both spicy and delicious, and very simple to prepare. For a complete meal, I paired it with peri peri chicken and grilled corn. If you prefer a spicier taste, you can add more chili to the dish. If you give this recipe a try, do let me know how it turns out!
Here is a recipe for PERI PERI RICE:
Serves 4-5 people | Prep time: 10 mins | Cook time: 25-20 mins
INGREDIENTS:
- 1 tablespoon of olive oil
- 1 diced onion
- 1 roughly chopped red pepper
- 3 cloves of garlic
- 2 teaspoons of chili flakes
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- Juice of half a lime
- 300g of white basmati rice, rinsed
- 600ml of chicken stock
- 2 teaspoons of salt
- 100g of frozen peas
METHOD:
- Heat a pot with olive oil on medium to high heat.
- Add diced onion, chopped red pepper, and garlic. Stir until slightly softened.
- Next, add chili flakes, turmeric, paprika, and lime juice. Stir until combined (add a splash of water if the ingredients start sticking to the pot).
- Add the rinsed rice, chicken stock, and salt. Stir on high heat until it has boiled, then reduce the heat and cover for 8 minutes.
- After 8 minutes, mix in the frozen peas and cover again until the rice has completely cooked (this may vary, but should take around 10-15 minutes).
- Serve with your favorite peri peri sides.
