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.
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Servings: 6
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
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
Calories: 131kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 28mg | Calcium: 15mg | Iron: 0.5mg