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


  • 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


  1. Heat a pot with olive oil on medium to high heat.
  2. Add diced onion, chopped red pepper, and garlic. Stir until slightly softened.
  3. 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).
  4. 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.
  5. 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).
  6. Serve with your favorite peri peri sides.

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