Nando's spicy rice
We're big fans of Nando's spicy rice! But why wait in line when you can make this quick, delicious spicy rice "fakeaway" recipe right in your own kitchen?Just 25 minutes and one saucepan are all you need to whip up this easy side dish with the greatest ease!
Equipment
- 1 large lidded saucepan
Ingredients
- 2 chicken stock cubes
- 800 millilitre boiling water
- 1 medium onion
- 1 red bell pepper
- 1 tablespoon olive oil or vegetable oil
- 1½ teaspoons turmeric
- 1½ teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chilli flakes
- few grinds black pepper
- 400 grams long grain rice like basmati
- ½ teaspoon salt
- 130 grams frozen peas we like petit pois for their sweetness
Instructions
Prepping
- 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
Make the rice
- 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.
Notes
Note:
Since the cooking time is short, it's crucial to keep the lid on for the final 10 minutes after removing it from the heat.
This allows the rice to absorb all the liquid without drying out or risking burning during the cooking process.
Nutrition
Calories: 303kcal | Carbohydrates: 60g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 531mg | Potassium: 236mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1091IU | Vitamin C: 36mg | Calcium: 42mg | Iron: 2mg
