Peri Peri Brown Rice With Halloumi & Chilli Mayo & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and chop (or grate) your garlic

Slice your halloumi into 3 pieces per person

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced pepper to the pan with a little salt and cook for 3-4 min or until beginning to soften

Meanwhile, combine your mayo and sriracha (not a fan of spice? Just add a little!) in a small bowl with a generous pinch of your peri peri spice mix

Add a splash of cold water and give everything a good mix up – this is your chilli mayo

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Once the pepper is soft, add the chopped garlic and remaining peri peri spice mix (can't handle the heat? Go easy!) to the pan and cook for 30 secs until fragrant

Once fragrant, add the cooked rice and blanched peas to the pan along with a splash of cold water and a pinch of salt

Stir it all together and cook for 1-2 min or until warmed through – this is your peri peri fried rice

Meanwhile, heat a separate pan over a high heat with a drizzle of vegetable oil

Once hot, add the halloumi pieces and cook on each side for 1-2 min until golden