Homemade Nandos Rice

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A close up of yellow Nandos Portuguese spicy rice with green peas and pieces of red pepper

5 from 12 votes

If you want to make Nandos style peri peri at home then this recipe for Nando's style Portuguese rice is what you need. Perfectly cooked rice flavoured with warming cumin, chilli and turmeric can be on the table in less than half an hour. Ideal with chicken and other peri peri dishes.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Total Time30

Ingredients

2 teaspoon vegetable oil
1 red bell pepper - medium size
2 cloves garlic
1 small onion
1/2 teaspoon chilli flakes or powder - more if you like it spicy
1 teaspoon turmeric powder
1 teaspoon paprika - smoked if you have it
1/2 teaspoon cumin - optional
1 cup basmati rice - 200g
2 cups vegetable stock or broth - just under 500ml
salt and pepper - to taste
1/2 cup frozen peas

Metric - USA Cups

Instructions

Peel and chop the onion, garlic and red pepper.
Put the oil in a pan (I like to use a shallow casserole dish). Add the onion, garlic and pepper and sauté them over a low heat. You want them to soften with the onion just starting to turn golden
Add the chilli flakes, paprika, cumin and turmeric, stir in and fry for another minute until fragrant.
Add the rice and stir until it is coated with the spice and oil mixture.
Pour over the stock, Add a little salt. Bring to a gentle simmer. Then put the lid on the pan and leave on the lowest heat for 18 minutes.
Meanwhile pour the peas into a bowl and cover with boiling water to defrost and cook them.
After 18 minutes, turn the heat off and allow to stand for 5 minutes. The rice will have absorbed all the liquid. Drain the peas and add to the pan. Put the lid back on immediately and leave for another 5 minutes.
Fluff the rice with a fork to mix the peas in, replace the lid and allow to stand for up to 15 minutes before serving.

Notes

Homemade Nandos Spicy Rice – Tips and Tricks

You can, of course, vary the spices.
There is no need to rinse the rice. However, if you prefer to wash it, reduce the amount of stock by 2 tablespoons.
I make my easy Nandos spicy rice in a heavy cast-iron casserole dish or Dutch oven. Use the heaviest pan you have. A sturdy pan heats evenly and will prevent hot spots and burning.
Use a pan with a lid that fits. If the lid doesn't fit properly, some of the steam will escape and you may end up with dry rice. If the lid isn't tight, add an extra spoonful of water.
Cook on the lowest heat and if needed use a stove top heat diffuser or simmer ring. These cost a few pounds (or dollars) and will last a lifetime.
Pack leftovers into airtight tubs and store in the fridge as soon as they are cold. Eat within 48 hours, ensuring the rice is piping hot. Alternatively freeze, and allow to defrost in the fridge, or microwave from frozen.

Nutritional Information:

This recipe is 9 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.