Who doesn't love a bit of spicy rice with their peri peri chicken?
(Blog in progress)Ingredients
- 1-2 tbsp sunflower or mild and light olive oil
- 1 small onion, finely diced
- 1 small red bell pepper, finely diced (or use mixed colours if you like)
- 1 large red chilli, very finely diced (or to taste)
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp smoked paprika (sweet)
- 1/4 tsp cayenne pepper, or to taste if you like it really spicy!
- 225g white rice, e.g. 'easy cook' long grain*
- 1 chicken or vegetable stock cube, plus 450ml just boiled water (see method)
- 120g frozen petit pois (my preference for flavour) or frozen peas
* If you prefer, you could use 225g plain brown rice, and add 520g of boiling water and the stock cube, and adjust the cooking time to 20 minutes on medium, followed by 10 minutes resting time (this is included in the method).
Method
1. Sautee the onion, pepper and chilli in 1 tbsp of the oil until softened.
2. Add the ground cumin, and stir in cooking until fragrant, for about a minute or so.
3. Transfer to a large microwave proof bowl (e.g. Pyrex), rinse the rice, and add to the bowl.
4. Add the stock cube, the rest of the spices and measure in the 450ml just boiled water ( or 520ml if using brown rice - I find it easiest to weigh in, at 450/520grams) and give a good stir.
5. Cover with a microwaveable plate (or cling film, and pierce it), set the microwave to medium, and cook for 12 minutes (20 minutes for brown rice).
6. Leave for 10 minutes to steam, fluff up with a fork, add the petit pois and stir in. Re-cover, and leave for a further 2 minutes for the peas to . Fluff up the rice with a fork before serving.
7. Enjoy! You can chill or freeze any leftovers, and re-heat as needed.