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Portuguese Rice

Portuguese Rice

This rice brings back fond memories of the prawn feasts we had in my dating days in Yeoville in Johannesburg. Those family run Portuguese restaurants were outstanding.
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You Will Need:

  • 3 T (45 ml) olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 T (15 ml) lemon juice
  • 2 cloves garlic, sliced
  • 1 t (5 ml) paprika
  • 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • 1 t (5 ml) turmeric
  • 1 cup (250 ml) long grain rice
  • 2 cups (500 ml) water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • ½ cup (125 ml) frozen peas
  • 3 T (45 ml) olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 T (15 ml) lemon juice
  • 2 cloves garlic, sliced
  • 1 t (5 ml) paprika
  • 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • 1 t (5 ml) turmeric
  • 1 cup (250 ml) long grain rice
  • 2 cups (500 ml) water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • ½ cup (125 ml) frozen peas
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Method:

Stir-fry the onion in the oil until soft. Add the bell pepper, lemon juice and garlic, stir-fry for 1 minute.

Add the paprika, Chilli & Garlic Seasoning and turmeric. Stir-fry briefly.

Add the rice and stir-fry until well coated and aromatic.

Add water and Fish Stock. Cook for ± 12 minutes, half covered with a lid until the rice is nearly cooked.

Add the peas and cook for a couple of minutes more. Cover with a lid and leave to stand for 15 minutes.

Fluff up with a fork before serving.

Portuguese Rice

This rice brings back fond memories of the prawn feasts we had in my dating days in Yeoville in Johannesburg. Those family run Portuguese restaurants were outstanding.
Portuguese Rice

You Will Need:

  • 3 T (45 ml) olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 T (15 ml) lemon juice
  • 2 cloves garlic, sliced
  • 1 t (5 ml) paprika
  • 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • 1 t (5 ml) turmeric
  • 1 cup (250 ml) long grain rice
  • 2 cups (500 ml) water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • ½ cup (125 ml) frozen peas

Method:

Stir-fry the onion in the oil until soft. Add the bell pepper, lemon juice and garlic, stir-fry for 1 minute.

Add the paprika, Chilli & Garlic Seasoning and turmeric. Stir-fry briefly.

Add the rice and stir-fry until well coated and aromatic.

Add water and Fish Stock. Cook for ± 12 minutes, half covered with a lid until the rice is nearly cooked.

Add the peas and cook for a couple of minutes more. Cover with a lid and leave to stand for 15 minutes.

Fluff up with a fork before serving.

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