Nando's spicy rice

Start by dissolving the two chicken stock cubes in the 800ml boiling water. Set aside.
2 chicken stock cubes, 800 millilitre boiling water
Chop the onion and red pepper into small cubes of roughly 1cm x 1cm. Set aside.
1 medium onion, 1 red bell pepper

Heat the olive oil in a large saucepan over medium-high heat.
1 tablespoon olive oil
Add the chopped onions and red pepper to the hot oil and put the lid on. Cook for 2-3 minutes until the vegetables are slightly softened.
You don't want to brown them, so keep an eye on it and give it a stir every minute or so.
Add the turmeric, smoked paprika, cumin, chilli flakes and black pepper to the vegetables. Fry for a further 1 minute.
1½ teaspoons turmeric, 1½ teaspoons smoked paprika, 1 teaspoon cumin, ½ teaspoon chilli flakes, few grinds black pepper
Add the rice, chicken stock and salt to the pan and stir through with the vegetables and spices.
400 grams long grain rice, ½ teaspoon salt
Bring the water back up to a boil. Turn the heat down to low, put the lid back on and cook for 7 minutes.
After the 7 minutes, stir in the peas. Place the lid back on and cook for a further 4-5 minutes. Remove the pan from the heat and let it rest, with the lid on, for a further 10 minutes.
130 grams frozen peas
Fluff up the rice with a fork and serve.