Nando’s spicy rice

Nandos spicy rice
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Are you locked down, but fancy a Nandos?
Then never fear! This easy to make at home Nandos spicy rice is the answer.

Ready in about 20mins and all in one pan, you can make this as hot or as mild as you like.

Delicious served with a portion of homemade Nandos macho peas and a portion of plant based piri-piri chicken.

Let’s begin.

Boil a kettle of water

Finely chop the red pepper and the red chilli and place into a deep frying pan with a teaspoon of oil and begin to gently fry.

Now add the white rice (brown rice does not absorb the flavours as well) to the pan and coat with the oil and peppers.

Now add the boiling water from the kettle until the rice is fully covered.
Turn the heat up on the pan and bring back to a simmer.

Pour in half a can of chopped tomatoes and stir. keep the pan simmering.

Add in the turmeric, cayenne pepper and smoked paprika

Keep an eye on the rice and if the the pan dries out before the rice is cooked add more water to stop the pan from drying out. It should not be too much. There’s a bit of a trick of adding enough to cook the rice so there’s no water left when the rice it ready.

When the rice is ready, stir in the Juice of a lemon and the chopped coriander.

Nandos spicy rice
Print Recipe
5 from 3 votes

Nando’s spicy rice

This plant based spicy rice has been adapted from the Nando's spicy rice recipe
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Portugese
Servings: 6 people
Calories: 227kcal

Ingredients

  • 250 g Basmati rice
  • 500 ml boiling water
  • 2 tbsp sunflower oil – any cooking oil will do
  • 1 white onion
  • 2 cloves garlic
  • 1 red bell pepper
  • 200 ml chopped tomatoes – 1/2 a tin
  • 1 tsp ground turmeric
  • 1 tbsp smoked paprika
  • 1 juice of a lemon
  • 30 gm fresh coriander
  • 1 tbsp cayenne pepper

Method

  • Boil a kettle of water
  • Finely chop the red pepper, onion and the red chilli and place into a deep frying pan with a teaspoon of oil and begin to gently fry.
  • Now add the white rice (brown rice does not absorb the flavours as well) to the pan and coat with the oil and peppers.
  • Now add the boiling water from the kettle until the rice is fully covered. Turn the heat up on the pan and bring back to a simmer.
  • Pour in half a can of chopped tomatoes and stir. keep the pan simmering.
  • Add in the turmeric, cayenne pepper and smoked paprika and stir.
  • Keep an eye on the rice and if the the pan dries out before the rice is cooked add more water to stop the pan from drying out. It should not be too much. There's a bit of a trick of adding enough to cook the rice so there's no water left when the rice it ready.
  • When the rice is ready stir in the Juice of a lemon and the chopped coriander.

Nutrition

Calories: 227kcal | Carbohydrates: 41g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1919IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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