Easy home made Peri Peri Rice is delicious served alongside Peri Peri Chicken, any Roast Meat dishes or Roast Veg (especially Corn on the Cob) and Kebabs.
I used to make this rice recipe all the time when I first got married and I was reminded about it the other day. So I made it a few days later and wondered why i hadn’t made it in so long. Back then, it was a bit of a trend to make Nando’s inspired recipes and I used to make a Nando’s Chicken alongside this rice.
Peri Peri Rice
I haven’t been to Nando’s in years and I don’t remember what the rice looked like but I do know it wasn’t bright yellow. The colour here comes from Turmeric and I think it adds a lovely earthiness but you can skip it if you prefer.
Ingredients in Peri Peri Rice
- Oil
- Rice
- Onion
- Pepper
- Chicken Stock
- Cumin
- Turmeric
- Paprika
- Chilli Powder
- Nandos Sauce
How to make this Rice
This is very quick and easy recipe recipe:
Heat the oil and add Onion. Cook till golden brown, add peppers and saute for a couple of minutes.
Next add the spices and cook until fragrant.
Pour in the stock/stock cube crumbled in hot water. Bring to the boil and then simmer covered on low tis cooked.
Storage Instructions
This rice keeps well in an airtight container/covered dish for a 24 hours. You can eat it cold or reheat it on the stove with a splash of water over low heat/or in the microwave, but I wouldn’t recommend reheating rice over and over again.
To freeze – once cooled, place in an airtight container and freeze for up to a month. To defrost, take the rice out of the freezer and leave it in on the countertop for an hour or in the fridge for a few hours. Reheat as above.
If you like this Peri Peri Rice, you may also like:
Chicken Akni, One Pot Chicken and Rice
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Peri Peri Rice
Easy home made Peri Peri Rice is delicious served alongside Peri Peri Chicken, any Roast Meat dishes or Roast Veg (especially Corn on the Cob) and Kebabs.
Ingredients
- 1 tbsp Oil
- 1/2 large Red Onion Diced
- 1 Pepper Red/Yellow - Cut into 1 cm squares
- ¾ tsp Cumin Powder
- 1 tsp Turmeric Powder
- 1 tsp Paprika Powder Any variety will work - Smoked/Sweet
- ½ tsp Chilli Powder
- 4 cups Chicken Stock or Boiling Water with crushed Stock Cubes (800g)
- 2 tbsp Peri Peri Sauce
- 2 cups Rice I use long grain, soaked for 30 minutes then drained/cleaned until water runs clear (400 g)
- Salt Check if the stock is seasoned before adding it in
Instructions
-
Heat the oil and add Onion. Cook till golden brown (around 7 minutes).
-
Add peppers and saute for a couple of minutes.
-
Next add the Cumin, Turmeric, Paprika, Chilli and cook until fragrant.
-
Pour in the stock and peri peri sauce.
-
Add rice and salt if needed.
-
Bring to the boil and then simmer covered on low till cooked. This won't take long if you have pre soaked the rice. Around 7 - 10 minutes.
Recipe Notes
Storage Instructions
This rice keeps well in an airtight container/covered dish for a 24 hours. You can eat it cold or reheat it on the stove with a splash of water over low heat/or in the microwave, but I wouldn't recommend reheating rice over and over again.
To freeze - once cooled, place in an airtight container and freeze for up to a month. To defrost, take the rice out of the freezer and leave it in on the countertop for an hour or in the fridge for a few hours. Reheat as above.
Nutrition info is based on 6 people.
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