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    Home » Lunch

    23rd October 2020 Healthy Recipes

    Home » Lunch

    Peri Peri Rice

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    This 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. It is ready to eat in under 20 minutes and is lightly spiced and subtly smoky too.

    Peri rice in a bowl sprinkled with Coriander

     

    Peri Peri Rice

    This is the most delicious recipe for a lightly spiced smoky rice with all the wonderful flavour of Nandos Peri Peri sauce.

    I used to make this rice recipe all the time when I first got married and I was reminded about it the other day.

    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. That recipe is coming soon!

    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 little something but you can skip it if you prefer.

    Ingredients in Peri Peri Rice

    Oil

    Rice

    Garlic

    Onion

    Pepper

    Chicken Stock

    Cumin

    Turmeric

    Paprika

    Lemon

    Chilli Powder

    Nandos Sauce

    How to make Peri Peri Rice (Full instructions at the bottom of the page)

    This is  very quick and easy recipe recipe:

    Heat the oil and add Onion, Garlic and Red Pepper. Cook till golden brown, add peppers and saute for 5 minutes.

    Oil and red onion cooking in black pot

    Pepper, Garlic and Onions in a pot with Oil

    Next add the spices and lemon, then cook until fragrant. 

    Spices added to pot with wooden spoon

    Pour in the stock/stock cube and peri sauce. Add Rice. Bring to the boil and then simmer covered on low till cooked.

    Stock added to pot

    Stock and sauce added to pot

    Rice added to pot

    Rice simmering in pot

    Steamed rice in pot

    Peri rice in a bowl sprinkled with Coriander

    Tips for making the BEST Peri Peri Rice

    Pre soak the rice for 20 - 30 minutes beforehand. As well as the other benefits, this also helps shorten cooking time and help keep the grains seperate.

    Taste the stock water before adding Salt as the stock may already be salted.

    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. 

    How 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:

    Indian Lemon Rice

    Chicken Akni, One Pot Chicken and Rice

    One Pot Greek Lemon Chicken and Rice

    Greek Chicken, Rice and Vegetable Soup

    ***If you make this recipe, don't forget to rate/comment/tag us on Social Media.

    Peri rice in a bowl sprinkled with Coriander
    5 from 1 vote
    Print

    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. 

    Course Lunch, Side
    Cuisine African
    Keyword Nandos, Peri, Peri Peri Rice
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6 - 8
    Calories 310 kcal
    Author Safira

    Ingredients

    • 1 tbsp Oil
    • 1/2 large Red Onion Or white onion, diced
    • 2 Garlic Cloves finely sliced
    • 1 Pepper Red/Yellow - Cut into 1 cm squares
    • ¾ tsp Cumin Powder
    • ½ tsp Turmeric Powder
    • 1 ½ tsp Smoked Paprika Powder Any variety will work - Smoked/Sweet
    • 1 tsp Chilli Flakes
    • 1 tbsp Lemon Juice
    • 4 cups Chicken Stock or Boiling Water with crushed Stock Cubes (800g)
    • 3 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 pre seasoned before adding it in. I didn't need to add salt as the stock was already salted

    Instructions

    1. Heat the Oil. Once hot, add Onion, Garlic and Pepper. Cook till golden brown (around 5 minutes).

    2. Next add the Cumin, Turmeric, Smoked Paprika, Chilli and Lemon Juice. Cook for 1 minute.

    3. Pour in the Stock and Peri Peri sauce. Bring to the boil.

    4. Add Rice and Salt if using.

    5. 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.

    Tips for making the BEST Peri Peri Rice

    Pre soak the rice for 20 - 30 minutes beforehand. As well as the other benefits, this also helps shorten cooking time and help keep the grains seperate.

    Taste the stock water before adding Salt as the stock may already be salted.

     

    Nutrition Facts
    Peri Peri Rice
    Amount Per Serving
    Calories 310 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Cholesterol 5mg2%
    Sodium 237mg10%
    Potassium 262mg7%
    Carbohydrates 56g19%
    Fiber 1g4%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 67IU1%
    Vitamin C 1mg1%
    Calcium 27mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

     

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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