M is not mad keen on plain old rice, he eats it (bless him he eats everything) but it’s never his go-to – this jazzed up spicy rice version though was a real win! Great served with grilled chicken, meat or seafood, it’s quick & easy and perfect to jazz up a midweek dinner.
This recipe is borne of a serious case of the “what’s for dinner’s” last week. Luckily M volunteered to braai some seafood we had in the freezer (his speciality) and we decided a spicy rice side and salad would finish the meal off. I have definitely eaten more than my fair share of spicy rice (I love Nando’s :)) but had never made it before. A quick google search and here we have a mash-up of the flavours and recipes I liked.
I also absolutely love when you decide to try something and there’s not trip to the supermarket required – everything I needed was in my pantry / freezer – big win! Oil, onion, garlic, assorted spices, rice and frozen peas – DONE! As an aside, I do think is would also my yummy with fresh chopped peppers (any colour that takes your fancy).
- 1½ tablespoons olive oil or butter
- 1 small onion, chopped
- 1 teaspoon crushed garlic
- ½ teaspoon turmeric
- ½ teaspoon paprika
- pinch of curry powder (I use medium hot)
- pinch of cayenne pepper
- 1 cup rice
- 3 cups chicken or vegetable stock
- salt & pepper, to season
- ½ cup frozen peas
Saute the onion, garlic, turmeric, paprika, curry powder and cayenne pepper in oil or butter until softened and fragrant.
Add the rice and stock, season with salt and pepper, stir and simmer for 20 minutes.
Add the frozen peas and simmer for a further 5 minutes.