Spicy Rice-style peri-peri flavoured rice

Long-grain rice cooked in tomato and peri-peri stock with peppers and onions — the side that steals the show.

Ingredients

• 300g long-grain rice (basmati works well)
• 1 tbsp olive oil
• 1 onion, diced
• 1 red pepper, diced
• 2 garlic cloves, crushed
• 2 tbsp tomato puree
• 1 tsp peri-peri sauce (or 1/2 tsp cayenne + 1 tsp paprika)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 600ml hot chicken stock
• Salt and pepper
• Fresh coriander, chopped

Method

1. Rinse rice until water runs clear. Set aside.

2. Heat oil in a heavy pot. Soften onion and pepper 5 minutes. Add garlic 30 seconds.

3. Stir in tomato puree, peri-peri, paprika, cumin. Cook 1 minute until fragrant.

4. Add rice, stir to coat. Pour in stock, season. Bring to a boil.

5. Reduce heat to lowest, cover tightly. Cook 12 minutes without lifting the lid.

6. Rest off heat 5 minutes. Fluff with a fork. Scatter coriander and serve.

Notes

The no-peek rule is real — every lift loses steam and extends cook time unevenly.