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!
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.