Arroz Portuguese - Rice with Bell Peppers and Piri-Piri Seasoning

Portuguese rice is not only a regular at the Portuguese dinner table, but is still loved also at most of its old colonies. This recipe is an adaptation of the rice served at the world famous Nandos Chicken Piri-Piri restaurants from South Africa.

4.50 from 2 votes

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Course: Side Dish

Cuisine: African, Portuguese, South Africa

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Small container with lid
Medium saucepan

Ingredients

2 tsp Piri-Piri seasoning (see below)
1 cup Long grain rice
3 tbsp Olive oil
1 cup Chicken broth mixed with 1 cup water
½ large Red bell pepper, chopped
½ large Yellow or green bell pepper, chopped
1 clove Garlic, chopped

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Instructions

Piri-Piri Seasoning

In a small jar, add: 1 tsp each of salt, oregano, paprika, cayenne, black pepper, garlic powder, cumin. Cover and shake to mix.

Cooking Rice

In a saucepan, fry rice and 1 tsp piri-piri seasoning in olive oil until lightly toasted, about 2 minutes.
Add chicken broth/water to saucepan and bring to a boil. Reduce heat to very low, cover, and cook 20 minutes undisturbed. Fluff cooked rice with a fork.
Meanwhile sauté the bell peppers, garlic, and remaining piri-piri seasoning in a little olive oil. Stir until soft, about 5 minutes.
When rice is done, add it to pan with vegetables and blend it all together. Serve.

Notes

Baby peas can added to the sauteed vegetables.

Nutrition