Want to make Nando’s Spicy Rice at home? Then this Homemade Nando’s Spicy Rice recipe is for you! And the best news? It only takes 20 minutes… and one pan!
My Nandos Obsession
If you are a regular around here, you will know I am a BIG FAN of Nando’s food. I am just a teensy weensy bit (ok, VERY!) obsessed with that gorgeous Peri Peri spiced chicken. But I am also a big fan of Nando’s sides… and especially Nando’s Spicy Rice!
Whilst I do enjoy actually GOING to Nando’s, I also enjoy trying to figure out how to recreate my Nando’s favourites at home. I’ve already shared my Nando’s Copycat Peri Peri Chicken Thighs and Nando’s Copycat Peri Peri Chicken Burgers, so next on my list was a homemade version on Nando’s Spicy Rice (and don’t forget to come back next week I’ll be sharing my Nando’s Copycat Peri Peri Chicken Breast recipe!)
Nando’s Spicy Rice in 20 minutes
And this recipe is so quick and simple! Just 20 minutes and one pan is all that stands between you and some fabulous homemade Nando’s Spicy Rice!
First fry diced onion and red pepper, then add in a few simple spices. Next add in the rice and some chicken stock (from a stock cube is fine!), then leave the rice to do its thing. 3 minutes before the end, add in some frozen peas (no need to defrost them first!) and you are done!
What to serve with Nando’s Spicy Rice?
This Nando’s Spicy Rice recipe goes brilliantly with all your Nando’s favourites – Peri Peri Chicken, Sweet Potato Wedges, Coleslaw, Corn on the Cob…
But my favourite way to serve this rice is with my new Easy Peri Peri Chicken Breasts recipe and a big mixed salad – not only is this delicious and easy… it’s also pretty healthy too! Exactly how a fakeaway should be 😀
Nandos Copycat Peri Peri Chicken Breasts
What to drink with Nando’s Spicy Rice?
My favourite wine to serve with a Nando’s fakeaway is a zingy citrussy Sauvignon Blanc from somewhere like New Zealand or South Africa. Alternatively, a soft and fruity red, such as Grenache or Merlot also goes very well, as does a Grenache based rosé. If you prefer beer, go for a pale ale!
Can you reheat Nando’s Spicy Rice?
If you find you have leftovers of my Nando’s style spicy rice, put them in a plastic box in the fridge (makes sure that you do this within 1 hour of cooking it). It will be good for up to 24 hours.
You can either eat it cold like a rice salad (perfect for taking to work for lunch and making your colleagues jealous!) or reheat. Make sure when you are reheating rice that you reheat until piping hot all the way through (very important if you want to avoid getting food poisoning) and never reheat cooked rice more than once!
My favourite way of reheating rice is to pan fry it (a bit like making egg fried rice). Alternatively, you can put it in an oven proof bowl covered with a lid or tin foil and bake at 180C for 15 mins or reheat in the microwave.
Can you freeze Nando’s Spicy Rice?
This comes as a bit of a surprise for many, but yes you can freeze rice. Simply put it in a lidded plastic box and straight into the freezer (again, make sure you do this within 1 hour of cooking it to avoid getting a dodgy tummy!). Defrost in the fridge and then reheat as above. It will keep in the freezer for up to 1 month.
If you like my homemade Nando’s spicy rice…
… you might also like
- Coconut Lime Rice
- Easy One Pot Chicken and Chorizo Paella
- Mexican Rice with Black Beans and Corn
- One Pot Jamaican Jerk Chicken, Rice and Beans
Easy One Pot Mexican Rice with Black Beans and Corn
Do you have a Nando’s favourite you’d love me to recreate?
Let me know in the comments below…
Homemade Nando's Spicy Rice
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 small red pepper diced
- ½ teaspoon chilli flakes
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 300 g long grain rice
- 600 ml hot chicken stock (from a cube is fine – I use Kallo)
- Salt and pepper to taste
- 100 g frozen peas
Instructions
- Place the oil, diced onion and red pepper in a reasonably large saucepan. Cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
- Remove the lid and add the chilli flakes, turmeric and smoked paprika. Cook for 2 more minutes. Add a splash of water if it starts to get a little dry.
- Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked. (See note 1.)
- After 7 minutes add the peas and stir. Re-cover with the lid and cook for 3 more minutes or until the rice is done to your liking and the peas are hot.
- Serve with all your homemade Nandos favourites!
Notes
- Please do check the cooking time for the brand of rice you are using. Different brands vary enormously in their recommended cooking times. The long grain rice that I used in this recipe stated on the packet that it took 10 minutes to cook and so I have allowed 10 minutes cooking time here. If your rice needs longer, cook it for longer.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Corina Blum says
We’re all huge Nandos fans here too and this rice looks really good – better than the Nandos one actually!
Eb Gargano says
Aw, thanks Corina! Eb x
Nicki says
So I know I’m late on this thread BUUUT…Nando’s stopped making the Veggie Patty here in the UK and no matter what I’ve tried I can not recreate it! It was described on the menus as “a spicy soya and tomato burger seasoned with spring onion, green chilli, and cayenne pepper” Any suggestions would be greatly appreciated xxxx
Eb Gargano says
Oh no! I am afraid I’ve never tried it so I am not sure I can really help. I need to have tried a recipe at least once (and preferably loads of times) to be able to create a good copycat. I’ve done a quick bit of research on Google and I’ve found this recipe… might be what you are after >>> https://walkstalksandeats.wordpress.com/2015/09/06/imitation-nandos-vegan-mofo-day-6/ let me know how you get on if you try it! Eb 🙂
Michelle Frank | Flipped-Out Food says
I am such a happy girl!! I’ve seen your Nando’s copycat recipes before, but this rice is so gorgeous that I Googled it so see if there might be a Nando’s in the US. HAPPINESS: there are several locations in Chicago, and that’s close enough for a day trip! Woot! In the meantime, I’ll be sure to try your Homemade Nando’s Spicy Rice recipe so I can compare. 😉
Eb Gargano says
Oh yay! I am so pleased for you. You’ll have to report back and let me know what you think! I feel Nando’s should be paying me commission if that’s the effect my copycat recipes are having on people 😉 Eb x
Cat | Curly's Cooking says
I’m probably the only person that hasn’t had rice at Nando’s. Your spicy rice looks really tasty!
Eb Gargano says
You’ve not had the rice??? You need to get yourself to Nando’s pronto and order yourself some – you’ve been missing out!! 😉 Eb x
Bob says
I haven’t ever had Nando’s rice either but this recipe sounds good and would be a great side to add to our next taco night!
Kat (The Baking Explorer) says
This looks so yummy! I love Nandos so getting those flavours at home sounds like a fab idea!
Eb Gargano says
Thanks Kat! Making Nando’s style food at home is FAB – goes down very well with the kiddos! Eb x
Monika Dabrowski says
This could practically be a main, so quick and easy and full of delicious flavours, especially the smoked paprika! Thank you for sharing with #CookBlogShare
Eb Gargano says
Thanks Monika! Yes – I know what you mean. It would make a lovely main, with maybe a green salad on the side. Eb x
Anna | says
Cat is not alone – I’ve never had the spicy rice either. Maybe this weekend…If we can’t get there then I’ll make your version at home 🙂
Eb Gargano says
Oh you have been missing out, Anna! It’s sooooo good. Let me know what you think if you try it! Eb x
Jenny Walters says
I too am a Nandos rice virgin but boy it sounds good! I love the gorgeous colours too. I must rectify it soon. This looks delicious.
Eb Gargano says
Another one??? I am amazed! You HAVE been missing out. Would love to know what you think if you try it! Eb x
Jo Allison / Jo's Kitchen Larder says
We do love Nando’s spicy rice and now I cannot wait to try your version. Something tells me that it might be as good if not better than the original! 🙂 x
Eb Gargano says
Thanks Jo 🙂 Ah glad to find a fellow fan! I’d love to know what you think if you try it 😀 Eb x
Michelle says
I’m not familiar with Nando’s, but the rice recipe is delicious. I doubled it and used unbleached Anson Mills Charleston Gold Brown Rice. The aroma is amazing! I look forward to serving the rice alongside the salmon I prepared.
Eb Gargano says
Yay! So pleased you liked it 😀 I can imagine it goes great with salmon. Thanks so much for taking the time to let me know. Eb 🙂
Marsha says
Is it possible to get the recipe for Nando’s bread rolls? I’m ex SA h now in UK. I’m unable to buy them here & I can’t find rolls of a suitable texture here, so I’d like to bake my own. I’d love the recipe please.
Eb Gargano says
Ooooh – good idea. I’ll see what I can do! Eb 🙂
Sheryl-Ann says
Better than the restaurant’s own!
Eb Gargano says
Wow – that’s high praise indeed! Thank you 🙂
Neha says
Thanks for sharing the recipe. I will try it out.
Eb Gargano says
I’m glad you like it – let me know how it goes! Eb 🙂
Calig says
Are you using instant rice? Uncooked rice takes much longer than this to full cook so I’m kind of confused.
Eb Gargano says
Hi Calig, No I am using regular long grain white rice from my local supermarket (It is Tesco Long Grain Rice). The instructions on the packet say 15-18 minutes, but I find if cooked for that length of time, the rice turns to mush. Obviously do increase the cooking time if you prefer your rice softer and/or the type of rice you are using needs to be cooked for longer. Cook until the rice is almost done, then add the peas and cook until the peas are hot and done to your liking. If the rice gets too dry before it is fully cooked, simply add a splash of water. Hope that helps! Eb 🙂
Michaela McCarthy says
Hi! I’m just a little confused…are we supposed to boil the rice before adding it to the pot with the spices and peppers…because we use basmati rice and I really wanna try this recipe but am still confused on whether to add the rice as is or boil it first…
Eb Gargano says
The rice should be put in the pot uncooked. This works very well with basmati rice. Eb 🙂
meena says
Can i make this in a rice cooker?
Eb Gargano says
I’m sorry Meena, I’ve never tried making this in a rice cooker so I honestly don’t know. If you do try it in your rice cooker, please do let me know whether it works or not! Eb 🙂
Sarah says
I’ve never had Nando’s but this rice looks amazing. I’m going to have to give it a try, even though I’m not the biggest fan of spicy food, I’m really curious about this recipe. I love rice side dishes but sometimes I get stuck in a rut making the same types of rice over and over, so this will give me something new to try.
Eb Gargano says
Yay! I am so happy you like the look of it and are curious to try it. Let me know what you think! Eb 🙂
Manuela says
I would like to know, can you precook the rice before placing in the sauce pan and is Basmati rice ok to use for your recipe?
Eb Gargano says
You don’t need to precook the rice beforehand for this recipe. However, what you do need to do is check the cooking time for your rice and adjust the cooking time accordingly. Different brands vary enormously in their recommended cooking times. And yes, you can absolutely use basmati rice in this recipe. Hope that helps! Eb 🙂
Caitlin says
I am so, so pleased I found this recipe. Hungry teens with a penchant for Nando’s love this spicy rice with homemade spicy chicken or vegetable kebabs. It’s now a family staple. Such a straightforward recipe to follow, it’s great. If I could give it 10 stars, for ease, taste and how it looks I would.
Eb Gargano says
Aw, thanks so much for this lovely comment and especially the 5 (10!) star rating 😀 I am delighted you and your family love this recipe so much! Eb 🙂
Callum Hotchkiss says
After you fry the pepper onions, can i add the stock etc to the correct measurement of water for the rice and put it all into the rice cooker and let that take over?
Eb Gargano says
Honestly, I don’t know! I’ve never used a rice cooker, so I can’t really advise you on this one. Sorry I couldn’t be more help! Eb 🙂
Kim says
Eb, it so easy to fall into a rice rut. I am so glad to have found a way to spice up this side dish. I know I will be making this version often.
Eb Gargano says
Yay – so pleased my recipe has helped you get out of a rice rut – enjoy! Eb 🙂
Alexis says
Do you cook the rice first or put it in raw?
Eb Gargano says
It goes in raw! Eb 🙂
Gordy says
Love this recipe. We have it at least once a week with Piri piri chicken.
Eb Gargano says
Aw, yay – I am delighted to hear you like this recipe so much! Thanks for taking the time to let me know. Eb 🙂
Maya says
Amazing and delish we make this every week! It also goes great with chicken.
Eb Gargano says
Yay – I am so happy to hear that 😀
Sini says
I didn’t have peas so left them out. The rice was tasty and had a good kick to it. I served it with Peri Peri chicken, spicy sweetcorn with coriander and coleslaw. I will definitely make this again. Loved the meal.
Eb Gargano says
Thanks Sini, that’s so good to hear! Eb 🙂
jassica says
Thank you so much for sharing this .
you made my day
Eb Gargano says
Aw, yay! I am so happy to hear that 😀
Lychee says
My boyfriend has never even been to Nandos but absolutely loves this recipe!
Absolutely delicious, thanks for sharing.
Eb Gargano says
Aw, yay – that’s so cool! I am very happy to hear you both like this recipe so much. Eb 🙂
Michelle says
Definitely a winner, served with battered hake, yummy
Eb Gargano says
Aw, yay – I’m so happy to hear that! Thanks for this lovely review. Eb 🙂
Patricia Smith says
I have never been to Nando’s but found this recipe to make as a side dish. This is packed with flavor and pretty simple. This will be a new go to for our family.
Eb Gargano says
Yay! I am so pleased to hear that 😀
Michele Scott-Akanbi says
We had a date night at home last night and I decided to use your nandos chicken and rice recipe for the mains with coleslaw. My husband rarely comments or gives compliments on the food. Usually get comments when he doesn’t like it. So he said nothing and I enjoyed it profusely so for me that’s a win win. Will definitely make again. I made a ebony chili wings starters with banana and sultana fritters for dessert but if you have a starter and dessert that I can made from nandos too that’s a great. Much better than Nandos in my opinion. Thank you
Eb Gargano says
Aw, thank you so much for this lovely feedback – I am delighted to hear you and your husband enjoyed it so much! I don’t currently have any Nando’s starters or desserts recipes on my website, but it’s definitely something I’d like to add in the future. Do you have any suggestions for Nando’s recipes you’d really like to see on Easy Peasy Foodie? Eb 🙂
Nabeela says
Hi looking for forward to making the rice.
what can I substitutethe stock for?
Eb Gargano says
Good to hear! Any stock can be used in this – including stock from a stock cube. However, if you don’t have any stock at all you can just use water. It won’t have quite the same depth of flavour, but it will still taste good! Eb 🙂
Sualdam says
Just wanted to say… this recipe dropped into my email this afternoon. I’d just got home and was hungry. I was wondering what to have, and seeing it made me fancy some rice. I’ve never eaten Nando’s, so it wasn’t that which caught me – it just looked and sounded nice. So I made it exactly as written except for a) using a chopped green chilli instead of dried, b) I added two crushed and chopped cloves of garlic, and c) I’d run out of frozen peas (thanks to leaving my bag out last week and not replacing it yet), so used a can of drained Sweetcorn instead. I fried all the vegetables, then transferred them along with the rice and stock into my microwave rice cooker pot. Nine and a half minutes later I added the Sweetcorn, gave it another minute in the microwave, and it was done. It was delicious – sweet, slightly spicy, and ‘meaty’. A keeper for sure.
Eb Gargano says
I am delighted to hear you enjoyed this so much – love the sound of your adaptations! Eb 🙂
Andrea says
Love this recipe! So simple and looks so tasty! Can’t wait to make it. Thank you!
Eb Gargano says
I’m so happy to hear that. Do let me know what you think, when you’ve tried it! Eb 🙂
Duke says
Will this turn out fine with Basmati rice? Thanks for sharing.
Eb Gargano says
Yep – it works just fine with basmati rice. Eb 🙂
Duke says
Thanks for the response. I will try it out and share the result with you.
Kadamour says
I’ve meaning to make spicy rice for ages. This was so easy and super tasty. Thankfully, I had some smoked paprika in a tiny pot leftover and I used piri piri seasoning instead of chilli flakes. Also only had mixed veg in the freezer so chucked that in too! Very happy with the result.
Eb Gargano says
Hi Kadamour! Thanks for this lovely review – I am so pleased you liked it 😀
Your Spiced says
nandos spicy rice . recipe idea is very good and method of making nandos also so good.
Eb Gargano says
That’s good to hear! I am glad you liked the recipe 😀
Sarah says
This is excellent! Made it last night when family visited and it was a massive hit. Thank you for such an easy, tasty recipe!
Eb Gargano says
Aw, yay – I am so pleased to hear that! Thanks for taking the time to let me know… and especially for the 5* rating!! Eb 🙂
julies kitchen says
This was AMAZING!!! I pan fried chicken strips with the onions & spices.
I also added Nandos sauce to the dish at the end for extra flavor.😋
Eb Gargano says
Aw yay – I am so happy to hear this! Thank you so much for such a lovely review 🙂
Diana Wood says
What kind of red pepper? Bell pepper, red jalapeño, cayenne?
DW says
Just made this and it was delicious! What kind of red pepper do you use? All I had was a jalapeño and it was excellent. Thank you for the recipe. Served with your Peri Peri chicken and sautéed greens.
Also, never heard of Nandos.
Eb Gargano says
Aw, yay! I am so pleased to hear that you enjoyed this recipe so much! And many apologies for the lack of clarity. I meant red bell pepper (when we say ‘red pepper’ in the UK we almost always mean bell pepper, but I forget that’s not the same in other countries…) I love the idea of using jalapeño instead – sounds delicious! Eb 🙂
Cary (rhymes with Gary) says
Hi there EG,
I’m allergic to gluten and soya and this has been a long month budget-wise, so just popped in to recap your stunning recipe that has served me well in the past.
Upon reading the comments, I can offer the following advice from my life experience to your readers:
(1) To the person who can’t find the Nando’s veggie burgers and also the person craving the bread rolls, my heart truly goes out to you but unfortunately I can’t help you. Wish I could.
(2) Regarding the cooking times, the particular rice you’re using is important, but also the altitude. Things take longer to boil/cook at higher altitude. So I would suggest starting with a rice that you are used to cooking and monitoring how it responds with the extra steps added in. (To anyone who can cook Basmati without it turning into glue like when I try it, I salute you.)
(3) The beauty of Afro-Portuguese cuisine is that you can make it as hot or not as you please, so even if you’re not big on heat you can enjoy the flavours of the herbs and spices. Here are the heat levels currently offered in the country where Nando’s originated (which happens to be my country, South Africa.):
– No Sauce
– Lemon & Herb
– Mild
– Hot
– Xtra Hot
(On the rare occasion that I order Nando’s due to budgetary constraints, I go for Lemon & Herb)
I see that they have also introduced 2 new flavours, Tangy Tomato and Mozambican Paprika, but won’t be testing them any time soon due to the cost of living. (Nothing personal. IMHO, Nando’s is high-quality food and worth every cent. It’s just that being responsible for so many people, I go for options such as this valuable recipe.)
Wishing you all many happy dinners!
Eb Gargano says
Hi Cary, thanks for this super helpful comment! Interesting to hear about the new flavours. We don’t have either of those (yet?) in the UK. But we do have a new flavour: ‘Smoky Churrasco’ Not tried it yet but it’s described as ‘Rich, spicy, smoky with a zing of lemon.’ Eb 🙂
Jerry says
This is now my go to spicy rice recipe. It pairs so well with some marinated grilled chicken thighs. Very close to the Nando’s experience!
Eb Gargano says
Yay! I am so happy to hear you enjoyed this recipe so much. Thank you for taking the time to leave a review… and especially for the 5 star rating!
Chloe says
Hiya – I’m loving the recipe it tastes fantastic and just the right amount of spice, is the calorie intake based off of 4 or 6 portions? Thank you
Eb Gargano says
Hi Chloe, The calorie intake is based on 6 portions. For future reference, the calorie intake is always based on the number of portions given next to the word ‘serves’. Great to hear you love the recipe! Eb 🙂
Sarah says
Hi, I made the spicy rice last night with Nandis butterfly chicken. Was delicious, and so easy to make. Had all the ingredients too! My hubby said I could make it again! Thank you 😊
Eb Gargano says
Aw yay – that’s so great to hear! Thank you for this lovely review 😀
Terrassenüberdachung mit Montage says
Great website, thanks for the great recipes… I’ll use them again in the future 😉 THANK YOU !!! Greetings from Germany
Eb Gargano says
Aw yay – that’s so great to hear! Thank you for your kind words 😀
Lina Sch says
This was AMAZING!!! I pan-fried chicken strips with onions & spices. I also added Nandos sauce to the dish at the end for extra flavor.
Unbelievable 😋
Thanks for the recipe! 👍
Eb Gargano says
Thank you for this lovely review and 5* rating! Love the sound of your additions 😀
Karen Kelly says
Oooh this is so yummy. My teens love it and I have made it several times!
Eb Gargano says
Aw yay – that’s so great to hear! Thanks for this lovely review and especially the 5* rating 😀
Deb_TheBakingNurse says
Hi,
Love your ‘Nandos’ copycat recipes. I tweak them as I can’t help myself & we love it spicy, spicy in our house! I use basmati rice pre-cooked with bay leaves. I mix a concentrated chicken stock cube with a little water added before adding the rice. Comments: just like Nandos! Better than Nandos!
Also the flavours develop better the next day( in my opinion)!
Love your recipes! Thank you.
Eb Gargano says
Aw, that’s so great to hear! Thanks for this lovely review and especially the 5* rating 😀
Anja says
Great recipe, we have something very similar here in Germay. Keep up the great work! Best, Anja
Eb Gargano says
Thanks! Great to hear 😀
Karolina says
I made this last night and it was awesome, although I like quite a strong flavour, so I’m gonna increase the amount of spices next time 🙂
Eb Gargano says
Aw, that’s so great to hear! Thanks for this lovely review and especially the 5* rating 😀
Mary says
I enjoyed the rice, but was amazed to find it tasted like Batchelor’s Savoury Rice in a packet, but with, of course, no additives
Eb Gargano says
How interesting! I’m not sure I’ve ever had Batchelor’s Savoury Rice. Glad you enjoyed it, and yes – no additives 😀
Esctasy says
I was bored with the same steamed rice that I was making everyday for lunch to work. Then my colleague told me about this recipe and I looked up for it on the internet. I have been making it for a week now and my lunch at work just got interesting and better.
Eb Gargano says
Aw, yay – that’s so great to hear!
Deborah says
This was the best rice I’ve ever tasted, the whole family really loved it, going to make it again tomorrow cannot wait yummy.
Eb Gargano says
Aw yay – that’s so great to hear! Thanks for this lovely review and especially the 5* rating 😀
Gartenzaun kaufen says
Your step-by-step instructions read like a cooking symphony – each ingredient harmonizing to create a masterpiece. From the sizzle of the onions to the aromatic dance of the spices, every element seems carefully orchestrated to create an irresistible melody of flavors.
Eb Gargano says
Aw, thank you!
Arfah Farooq says
I’ve cooked this before and loved it but one thing I forgot to ask is it I wanted to make 12 portions. Would I just double the rice and water…?
600grams of rice…
1200ml of chicken stock?
Eb Gargano says
That’s so great to hear! I haven’t tested it with double, so I’m not 100% sure. But generally when you’re dealing with larger quantities, you don’t want to go for exactly double the liquid, but rather a little less. I’d try 1000ml – but be ready to add more if necessary. See how it goes and if the liquid’s all gone, but the rice is not yet cooked, keep adding splashes of water until the rice is done to your liking. Keep an eye on how much extra you add and then you’ll know the exact quantity for the future. Hope that helps! Eb 🙂