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! (Serves 4-6, depending on appetite)
Course Side Dish
Cuisine African, Portuguese
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 6people
Calories 269kcal
Author Eb Gargano
Ingredients
1tablespoonolive oil
1small oniondiced
1small red pepperdiced
½teaspoonchilli flakes
1teaspoonturmeric
1teaspoonsmoked paprika
300glong grain rice
600mlhot chicken stock(from a cube is fine – I use Kallo)
Place the 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.