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.
To prevent browning, keep an eye on the vegetables and stir them 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.