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Peri peri rice

Peri peri rice

The perfect BBQ recipe has arrived…. Peri Peri Rice will definitely be a family favourite. Turn up the heat with extra chilli if you’re feeling fiery. Or if you’re looking for Peri Peri flavours in a flash then just use our peri peri ready-to-heat pouch! Courtesy of Ayesha Razak.

  • 31 - 60 Minutes
  • Medium
  • Serves 5




  • 300g Tilda Pure Basmati Rice
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red pepper, roughly chopped
  • 3 cloves garlic
  • 2 tsp chilli flakes
  • 1 tsp turmeric
  • 1 tsp paprika
  • Juice of half a lime
  • 600ml chicken stock
  • 2 tsp salt
  • 100g frozen peas


  1. Start by heating a pot with olive oil on a medium to high heat

  2. Add the onion, red pepper and garlic and stir until slightly softened

  3. Next add the chilli flakes, turmeric, paprika and lime juice. Stir until combined (you may need to add a splash of water if the ingredients start sticking to the pot)

  4. Add 300g of rinsed Tilda Pure Basmati rice along with the chicken stock and salt

  5. Stir on a high heat and once it has boiled, reduce the heat and cover for 8 minutes

  6. After 8 minutes, mix in the frozen peas and cover again until the rice has completely cooked (this may vary but should take around 10-15 minutes)

  7. Serve with your favourite peri peri sides