Portuguese Style Yellow Rice

A golden Portuguese-style rice with red capsicum, peas, garlic, cumin, turmeric and paprika. It is fluffy, colourful and full of savoury flavour, with instructions for both the rice cooker and stovetop.

Golden rice studded with sweet red capsicum and little bursts of peas always goes first at our table. The secret is in the order: onion, garlic and warm spices go in before the rice, so every grain gets coated and turns that deep golden colour as it cooks. It comes together easily enough for a weeknight, but it has the colour and flavour to sit proudly next to grilled chicken, peri peri mains or a full family spread. I have learned to make a double batch, because a single pot rarely makes it to leftovers.

Prep: 10 min · Cook: 25 min · Serves: 8 · Cuisine: Portuguese Australian · Category: Side Dish

Ingredients

Portuguese Style Yellow Rice

• 3 cups white long grain rice or jasmine rice
• Olive oil, for the pan
• 1 small red onion, finely diced
• 1 medium red capsicum, diced
• 3 cloves garlic, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• Pinch of dried chilli flakes
• 1 teaspoon salt
• 3 teaspoons Vegeta chicken stock powder
• 4 cups water, or water to the 4 cup line of your rice cooker
• 1 cup baby peas

Method

1. Rinse the rice well under cold running water until the water runs mostly clear. Drain thoroughly and set aside.
2. Heat a generous drizzle of olive oil in a large frying pan over medium heat.
3. Add the red onion and capsicum. Cook for 4 to 5 minutes, stirring often, until softened but not browned.
4. Add the garlic and cook for 30 seconds, just until fragrant.
5. Add the cumin, turmeric, smoked paprika, sweet paprika, chilli flakes and salt. Stir for 30 seconds to bloom the spices in the oil.
6. Add the rinsed and drained rice to the pan. Stir for 1 to 2 minutes, until the grains are evenly coated in the spiced oil and vegetables.
7. Transfer the rice mixture to the rice cooker bowl.
8. Add the water, Vegeta chicken stock powder and baby peas. Stir once to distribute everything evenly.
9. Cook on the standard white rice setting.
10. Once the rice cooker finishes, leave the lid closed for 10 minutes.
11. Fluff gently with a fork before serving.

Stovetop Method

To make this rice on the stovetop, prepare the onion, capsicum, garlic, spices and rice in a medium heavy-based saucepan instead of a frying pan. After the rice has been coated in the spiced oil, add 4 cups water, the Vegeta chicken stock powder and the baby peas. Stir once, bring to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid. Cook for 15 minutes without lifting the lid, then remove from the heat and rest, still covered, for 10 minutes before fluffing with a fork.

Serving Suggestion

Serve this rice with Charred Peri Peri Roast Chicken, Portuguese Chicken Breast with Pimenta Moída, Bifanas à Moda do Porto, roast chicken, grilled chicken, pork skewers or barbecued meats. It is also lovely with a simple salad and a spoonful of Simple Yoghurt Sauce on the side.

Storage Notes

Store leftover rice in an airtight container in the fridge for up to 3 days. Reheat until steaming hot, adding a small splash of water before microwaving to help loosen the grains. This rice can also be frozen for up to 2 months.

Make Ahead Notes

The onion, capsicum and garlic can be diced ahead and stored in the fridge until needed. The cooked rice also reheats well, making it useful for meal prep or for serving alongside grilled chicken during the week.

Notes

Rinsing the rice removes excess starch and helps the grains cook up fluffy rather than sticky.

Blooming the spices in the oil before adding the rice gives the finished dish a deeper flavour and a more even golden colour.

Dice the capsicum quite small so it softens properly and distributes through the rice.

A pinch of chilli flakes adds warmth rather than heat. You can leave it out for very mild palates.

Rice cookers vary, so if your machine uses internal cup markings, follow the white rice line closest to 4 cups once the rice mixture is in the bowl.

The Grace Table Tip

Let the rice rest with the lid closed before fluffing. Those extra 10 minutes allow the steam to settle through the grains, which keeps the rice light, separate and easier to serve.

Jasmine rice gives a slightly softer, more fragrant result, while long grain rice gives a drier and more separate texture. Both work well in this recipe.