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 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.
Next add the spices and lemon, then cook until fragrant.
Pour in the stock/stock cube and peri sauce. Add Rice. Bring to the boil and then simmer covered on low till cooked.
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:
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 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
-
Heat the Oil. Once hot, add Onion, Garlic and Pepper. Cook till golden brown (around 5 minutes).
-
Next add the Cumin, Turmeric, Smoked Paprika, Chilli and Lemon Juice. Cook for 1 minute.
-
Pour in the Stock and Peri Peri sauce. Bring to the boil.
-
Add Rice and Salt if using.
-
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.
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