Peri Peri Rice
I absolutely love making peri peri chicken and rice, especially in summer, as grilling the chicken gives this recipe a whole lot of flavor. Making peri peri rice to go with the chicken completes the meal. Here I’m sharing my recipe for peri peri rice, which takes only 30 minutes of active time to put it together.
What goes into the peri peri rice
As the name suggests, we need peri peri marinade. I made my homemade marinade and used 1/2 cup of the marinade for the rice. You can check the recipe for the peri peri marinade here. If you are only making peri peri rice, then you can use store-bought peri peri sauce, but use only about 1/4 cup.
Rice
For this recipe, you can use long-grain basmati rice like I used, or short-grain rice will also work. Wash and soak your rice before starting to cook so it can fluff up and take less time to cook.
Onion
I used 1 small onion. Peel and dice the onion and set it aside to use.
Bell pepper
Take out the seeds and dice the bell pepper as well.
Peas
I used 1 cup of frozen peas.
Chicken Bouillon cube
For some extra flavor, I used 1 cube of chicken bouillon.
water to rice ratio
For every 1 cup of rice, use 1.5 cups of water. Rice dish made on a stovetop, or if the rice is soaked for at least 30 minutes before cooking, this rice-to-water ratio works perfectly. If you are using aged rice, you might need more water.
Serving suggestions and storing the peri peri rice
I love to serve peri peri rice with the grilled or air-fried peri peri chicken. You can check the recipe here. Store any leftover rice in an airtight container in the refrigerator for up to a day. If you wish to store it for a longer period, then freeze the rice and reheat as needed.
Must Try Recipes
Peri Peri Rice
Ingredients
- 2 cups rice , I used long-grain basmati
- 2 tbsp oil , avocado or vegetable
- 1 tsp (1 tsp) salt
- ½ cup peri peri marinade
- 1 cube chicken Bouillon
- 1 small onion, peeled and diced
- 1 bell pepper , I used red
- 1 cup (145 g) frozen peas
- 3 cups water
- peri peri chicken to serve
Instructions
- Add rice to a bowl and rinse it with cold water until the water runs clear, and then let it soak.
- Peel and dice an onion. Also dice a bell pepper
- In a pan, add oil, then add onion, bell peppers, and frozen peas, cook for one minute.
- Now add peri peri marinade, salt, and chicken bouillon cube. Cook for another minute
- Add in soaked and drained rice and 3 cups of water.
- Taste test for salt, and then cook on high heat until most of the water evaporates.
- Once most of the water evaporates and you can see the holes on the surface of rice, lower the heat and let the rice steam for 8-10 minutes.
- Fluff up the rice and enjoy
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aysha —
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