Nando's spicy rice
User Reviews
5
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Prep Time
25 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
303 kcal
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Course
Side Dish
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Cuisine
Portuguese, South African
Nando's spicy rice
Description
Nando's spicy rice uses a blend of spices like turmeric, smoked paprika, cumin, chili flakes, and fresh black pepper to season long grain rice. The preparation begins with sautéing diced onion and red bell pepper in olive oil until softened but not browned, then spices are added to release their fragrance. The rice is stirred into the spiced vegetables along with dissolved chicken stock and salt, then simmered gently covered. Peas are stirred in towards the end of cooking to retain their sweetness and texture. After cooking, letting the rice rest covered off the heat allows the grains to absorb all moisture and develop a tender texture.
The flavor profile of the rice is warm and mildly spicy with aromatic undertones from cumin and smoked paprika, balanced by the sweetness from the peas and red bell pepper. The short cooking time preserves the vibrant color of the turmeric and the freshness of the vegetables.
This dish can serve as a flavorful side to grilled or roasted meats or as a standalone vegetarian option with added protein if desired. The subtle heat and aromatic spices complement a range of foods and add visual appeal on the plate.
Important to the recipe is maintaining a tight lid during the resting stage off the heat to prevent drying and allow full liquid absorption. Stirring in peas only near the end prevents them from overcooking and losing sweetness.
Ingredients
- 2 chicken stock cubes
- 800 millilitre water boiling
- 1 onion medium
- 1 red bell pepper
- 1 tablespoon olive oil or vegetable oil
- 1½ teaspoons Turmeric
- 1½ teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili flakes
- black pepper few grinds
- 400 grams long grain rice like basmati
- ½ teaspoon salt
- 130 grams peas we like petit pois for their sweetness, frozen
Instructions
Prepping
- Start by dissolving the two chicken stock cubes in the 800ml boiling water. Set aside.
- Chop the onion and red pepper into small cubes of roughly 1cm x 1cm. Set aside.
Make the rice
- Heat the olive oil in a large saucepan over medium-high heat.
- 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.
- Add the rice, chicken stock and salt to the pan and stir through with the vegetables and spices.
- 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.
- Fluff up the rice with a fork and serve.
Notes
- Keep the lid on the pot during the final 10 minutes resting stage off the heat to allow the rice to finish absorbing liquid without drying out.
- Add peas after 7 minutes of cooking to preserve their sweetness and texture.
- Chop vegetables uniformly to about 1cm cubes for even cooking and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 531mg | 22% |
| Potassium | 236mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1091IU | 22% |
| Vitamin C | 36mg | 40% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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