Quick Peri Peri Rice
with Pepper, Peas and Flaked Almonds
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.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
(May contain 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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
