Serves 10 people | Cooks In 45 mins
- 200g Long Grain Rice
- 20g Vegetable Stock
- 400ml Water
- 15g Chef's Pass Peri Peri Hot Marinade
- 45g Tinned Red Peppers
- 80g Tinned Borlotti
- Slurry the stock, Peri Peri and water together.
- Blend the red peppers and mix with other ingredients.
- Place in gastro tray/ovenproof dish or rice cooker.
- Cook at 180°C for 40 minutes.
- Season with salt & pepper.