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Portuguese Recipes

Quick Peri Peri Rice

Quick Peri Peri Rice

with Pepper, Peas and Flaked Almonds

Recipe Development TeamPublished on September 30, 2022

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Allergens:

Milk

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

30 grams

Olives

1 sachet(s)

Peri Peri Seasoning

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

120 grams

Peas

25 grams

Red Pepper Chilli Jelly

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

15 grams

Flaked Almonds

(Contains: Nuts)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1849 kJ

Energy (kcal)442 kcal

Fat6.1 g

of which saturates2.8 g

Carbohydrate83.6 g

of which sugars19.3 g

Dietary Fibre7.2 g

Protein13.9 g

Salt1.5 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan

•Chopping Board

•Grater

•Knife

•Large Frying Pan

Cooking Instructions and Tips

1

a) Boil a full kettle.

b) Pour the boiled water into a medium saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Roughly chop the olives.

3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Stir continuously.

c) Add the garlic, peri peri seasoning and tomato puree to the pepper, cook whilst stirring for 30 secs.

4

a) Stir in the vegetable stock and water for the sauce (see pantry for amount) into the pepper mixture.

b) Bring to a boil and reduce the heat slightly, simmer until thickened and the pepper has softened, 2-4 mins.

5

a) Once the sauce has thickened, stir in the rice, olives, peas and red pepper and chilli jam.

b) Taste and season with salt and pepper, if needed.

c) Add a splash of water if dry.

6

a) Share the pilaf into your bowls.

b) Top with a dollop of greek style natural yoghurt.

c) Finish with a scattering of flaked almonds.

Enjoy!

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