Nando's Spicy Rice
Deborah
A delicious one pan full of flavour rice side dish that has quite a bit of heat from the chilli flakes and spices.
Prep Time 5 minutes mins
Cook Time 23 minutes mins
Total Time 28 minutes mins
Course Side Dish
Cuisine Portuguese
- 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
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.
- 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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Keyword chilli flakes, smoked paprika, turmeric