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.
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.
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.
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.