Homemade Nando's Spicy Rice
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 people
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Calories
269 kcal
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Course
Side Dish
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Cuisine
African, Portuguese
Homemade Nando's Spicy Rice
Description
Homemade Nando's Spicy Rice is prepared by cooking diced onion and red pepper in olive oil until softened but not browned. Chili flakes, turmeric, and smoked paprika are then added to develop warm and smoky notes. Long grain rice is incorporated, along with chicken stock seasoned with salt and pepper, and cooked covered until nearly tender. Frozen peas are stirred in near the end of cooking to heat through, maintaining their sweetness and color.
The final dish presents a yellow-tinted rice with bursts of green peas and softened vegetables, carrying mild heat from the chili flakes balanced by earthiness from turmeric and paprika. The cooking method protects the ingredients’ textures and flavors by using gentle heat and steam.
This spicy rice serves as a versatile side for grilled meats or vegetables and is designed to replicate the characteristic flavor profile found in Nando's dishes. Adjustments to cooking time may be needed based on the rice brand used, and the recipe is suitable for freezing.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, small
- 1 red pepper diced, small
- ½ teaspoon chili flakes
- 1 teaspoon Turmeric
- 1 teaspoon smoked paprika
- 300 g long grain rice
- 600 ml chicken stock from a cube is fine - I use Kallo, hot
- salt to taste
- black pepper to taste
- 100 g peas frozen
Instructions
- Place the oil, diced onion and red pepper in a reasonably large saucepan. 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. Add a splash of water if it starts to get a little dry.
- Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked. (See note 1.)
- After 7 minutes 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.
- Serve with all your homemade Nandos favourites!
Notes
- Check the cooking time for your specific long grain rice, adjusting simmering duration accordingly.
- The dish freezes well and can be reheated gently to preserve texture.
- Using hot chicken stock enhances the flavor depth but can be substituted with milder stock.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 151mg | 6% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 33.6mg | 37% |
| Calcium | 25mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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