David found this Nando's spicy rice recipe on the Easy Peasie Food blog when searching on Google for a flavoured rice recipe.
We enjoyed it alongside our paprika roast chicken recipe and think it would also be good with portuguese chicken and piri piri pork ribs.
A delicious one pan full of flavour rice side dish that has quite a bit of heat from the chilli flakes and spices - turmeric is one of my favourites! It's ready in under 30 minutes and will cook away on the hob while you're preparing your main dish.
Tips
- Rice - 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 18 minutes to cook – some may be shorter or longer, therefore, make sure you taste it at regular intervals so that it’s not over or under cooked.
- Suitable for freezing – leftovers can be frozen in an airtight container for up to a month. Make sure when you reheat it that it’s piping hot.
- This Nando’s spicy rice recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- a small red pepper, deseeded and chopped
- 0.5 tsp chilli flakes
- 1 tsp turmeric
- 1 tsp smoked paprika
- 300g long grain rice (see Tips)
- 600ml hot chicken stock (use either a stock pot or cube)
- salt and freshly ground black pepper, to taste
- 100g frozen peas
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Instructions
- Heat the oil in a reasonably large saucepan over a medium to low heat. Add the chopped onion and red pepper, 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, adding a splash of water if it starts to get a little dry.
- Add the rice and hot chicken stock, and season with some salt and freshly ground black pepper. Turn the heat up and bring to the boil, then cover with a lid and turn the heat down to a simmer. Cook for 10 to 15 minutes, or until the rice is nearly cooked (see Tips).
- 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.
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Nando's Spicy Rice
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- a small red pepper deseeded and chopped
- 0.5 tsp chilli flakes
- 1 tsp turmeric
- 1 tsp smoked paprika
- 300g long grain rice (see Notes)
- 600ml hot chicken stock (use either a stock pot or cube)
- salt and freshly ground black pepper to taste
- 100g frozen peas
Instructions
- Heat the oil in a reasonably large saucepan over a medium to low heat. Add the chopped onion and red pepper, 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, adding a splash of water if it starts to get a little dry.
- Add the rice and hot chicken stock, and season with some salt and freshly ground black pepper. Turn the heat up and bring to the boil, then cover with a lid and turn the heat down to a simmer. Cook for 10 to 15 minutes, or until the rice is nearly cooked (see Notes).
- 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.
Notes
- Rice - 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 18 minutes to cook – some may be shorter or longer, therefore, make sure you taste it at regular intervals so that it’s not over or under cooked.
- Suitable for freezing – leftovers can be frozen in an airtight container for up to a month. Make sure when you reheat it that it’s piping hot.
- This Nando’s spicy rice recipe is easily adapted if you’re cooking for less or more people.
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