Peri peri rice
The perfect BBQ recipe has arrived…. Peri Peri Rice will definitely be a family favourite. Turn up the heat with extra chilli if you’re feeling fiery. Or if you’re looking for Peri Peri flavours in a flash then just use our peri peri ready-to-heat pouch! Courtesy of Ayesha Razak.
- 31 - 60 Minutes
- Medium
- Serves 4
Energy
369 kcal
Fat
5g
Carbohydrates
73g
Fibre
4g
Protein
10g
Salt
5.4g
Method
Ingredients
Ingredients
- 300g Tilda Pure Basmati Rice
- 1 tbsp olive oil
- 1 onion, diced
- 1 red pepper, roughly chopped
- 3 cloves garlic
- 2 tsp chilli flakes
- 1 tsp turmeric
- 1 tsp paprika
- Juice of half a lime
- 600ml chicken stock
- 2 tsp salt
- 100g frozen peas
How to make Peri peri rice
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Start by heating a pot with olive oil on a medium to high heat
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Add the onion, red pepper and garlic and stir until slightly softened
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Next add the chilli flakes, turmeric, paprika and lime juice. Stir until combined (you may need to add a splash of water if the ingredients start sticking to the pot)
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Add 300g of rinsed Tilda Pure Basmati rice along with the chicken stock and salt
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Stir on a high heat and once it has boiled, reduce the heat and cover for 8 minutes
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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)
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Serve with your favourite peri peri sides
