Nandos Spicy Rice Recipe
Bringing the vibrant flavours of Nando’s spicy rice into your home kitchen is simpler than you might think. With a few everyday ingredients and the right method, you can enjoy a dish that’s just as satisfying as the original, if not better.
Ingredients
- 250 g Basmati rice rinsed thoroughly for fluffiness
- 1 tbsp Olive oil or substitute with rapeseed or sunflower oil
- 1 small Onion finely diced
- 2 cloves Garlic minced
- 1/2 Red bell pepper finely chopped
- 1/2 Green bell pepper finely chopped
- 1 Vegetable stock cube dissolved in 500ml boiling water
- 1/2 tsp Ground turmeric for colour and earthiness
- 1 tsp Paprika smoked or sweet depending on preference
- 1/2 tsp Ground cumin optional for warmth
- 1/4 tsp Chilli flakes adjust to taste
- Salt and black pepper To season
Instructions
- Rinse the rice in cold water until it runs clear. This helps remove excess starch and prevents stickiness.250 g Basmati rice
- Dice the onion and peppers, and mince the garlic.1 small Onion, 2 cloves Garlic
- Heat the olive oil in a medium saucepan over medium heat.1 tbsp Olive oil
- Add the onions and garlic, sauté for 2–3 minutes until fragrant.
- Stir in the chopped peppers and cook for another 3 minutes.1/2 Red bell pepper, 1/2 Green bell pepper
- Mix in the turmeric, paprika, cumin, and chilli flakes.1/2 tsp Ground turmeric, 1 tsp Paprika, 1/2 tsp Ground cumin, 1/4 tsp Chilli flakes
- Add the rinsed rice and stir to coat it in the spice mixture.
- Pour in the vegetable stock and bring to a boil.1 Vegetable stock cube
- Reduce the heat to low, cover with a lid, and simmer for 12–15 minutes.
- Do not lift the lid or stir during cooking.
- Once cooked, remove from the heat and let it sit for 5 minutes.
- Fluff the rice with a fork and season with salt and pepper.Salt and black pepper