Nando’s Spicy Rice Recipe
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I’m SO obsessed with Nando’s spicy rice! It’s the side dish I always end up ordering & it’s honestly the thing I miss most when I’m eating in. So I spent way too long testing this spicy rice recipe at home until I got it just right. And now I make it all the time – it tastes incredible, takes under 20 minutes & costs a fraction of the price. Pair this spicy rice with my Peri Peri Chicken Wings for the best fakeaway Nando’s experience!
A Quick Look At The Recipe
- ✅ Recipe Name: Nando’s Spicy Rice Recipe
- 🕦 Ready in: 25 minutes
- 🤝 Serves: 5
- 🍴 Calories: 250kcal
- 🧑🍳 Main ingredients: white rice, mixed peppers, peas, vegetable/chicken stock
- ✨ Summary: Make this easy spicy rice recipe at home in one pan & 25 minutes – my Nando’s copycat that tastes even better than the real thing!
Why you’ll love this recipe
- So easy: With less than 5 ingredients, a blend of spices that you’ll definitely have in your cupboard and less than 20 minutes of your time, you can make the most flavourful Nando’s rice recipe for ¼ of the price.
- One pan: We cook everything in a single frying pan. I used to avoid making rice at home because it can get so messy, but this spicy rice recipe changed that completely. This One-Pan Mince Pasta is another favourite!
- Better than the real thing: I say this with full confidence. Using long grain rice, 3 colours of peppers, and fresh garlic gives this spicy rice a depth of flavour that the restaurant version just doesn’t have. Pair it with Peri Peri Chicken and you’re set.
Other rice recipes you should try after this one: Turkey Mince Recipe with Rice (Gochujang Fried Rice), Viral Salmon Rice Bowl (Tiktok Recipe) and Singapore Fried Rice (Simple & Easy).
Table of Contents
Ingredients
- White basmati rice: Using white basmati for spicy rice acts as a great foundation for the spices – they really infuse into the grain & take centre stage. It fluffs up beautifully too!
- Mixed bell peppers: I used a mix of red, yellow and green in this spicy rice recipe for an array of nutrients and maximum colour. You can use them in this Easy Salt and Pepper Chips Recipe as well – sooo good!
- Spice blend: I like using turmeric, cumin, paprika and cayenne pepper (for heat) to make Nando’s rice. Depending on your spice tolerance, increase or decrease the quantity of cayenne pepper, or try my Homemade Nando’s Seasoning.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
- Make it hotter: Double the cayenne pepper and throw in a finely chopped fresh red chilli with the peppers. This is my go-to when I want a proper spicy rice rather than the milder Nando’s version.
- Vegan-friendly: Swap chicken stock for vegetable stock and the spicy rice recipe is completely plant-based. It’s one of my favourite vegan side dishes to pair with Roasted Mediterranean Vegetables.
- Add protein: Stir through some leftover shredded chicken or chickpeas in the final 2 minutes to make this a full meal.
How to make Spicy Rice
- Start by chopping mixed peppers on a chopping board, followed by the onion (Image 1).
- Then saute the peppers and onion in a non-stick frying pan with olive oil on a low/medium heat. Season with salt and gently fry for five minutes (Image 2).
3. Next, add the garlic and spices to fry for two minutes, before adding the rice halfway through and seasoning with salt again (Image 3).
4. Pour the stock into the pan, stir to get everything incorporated, bring up to a rapid boil and cover with a lid. Then, reduce the heat to low/medium (Image 4).
5. Set your timer according to the packet timer (mine was 15 minutes), adding the peas when there is 5 minutes left on the timer. Fluff the rice and stir. Serve and enjoy! (Image 5).
Other new main dish recipes for you to try: Rigatoni Fiorentina (Creamy Chicken Rigatoni), Lentil & Chickpea Curry and Prawn Rice (Simple & One Pot).
Tips for the best result
- Ensure that your rice is covered so that the rice can steam as it cooks. This will maximise the fluffy texture of your spicy rice.
- Once the rice is incorporated with the stock and other ingredients in the pan, refrain from stirring and keep the lid on (apart from when adding the peas). This will ensure that you get the fluffiest rice in your spicy rice recipe.
- Use a non-stick pan to reduce the risk of sticking and also ensure the flavoured rice isn’t boiling too ferociously. This would cause the water to evaporate too quickly, leading to uncooked rice and no water.
What Makes This Spicy Rice Recipe So Flavourful
The secret is blooming the spices before the rice goes in. A lot of spicy rice recipes just throw everything in at once, but frying the turmeric, paprika & cayenne in the oil for a couple of minutes first completely transforms the flavour. The heat unlocks the spices and coats every grain of rice as it cooks. It’s a small step that makes a huge difference.
I also cook the spicy rice directly in the stock rather than separately, which is how you get that deeply seasoned rice rather than plain rice with spices sprinkled on top. The rice absorbs everything as it steams, so even the leftovers taste amazing the next day.
The other thing I’d highlight is the pepper combo in my peri peri rice. Nando’s use just red pepper, but I use red, yellow and green. More colour, more sweetness, more nutrients… once you try it this way, it’s hard to go back.
Where Does Nando’s Spicy Rice Get Its Flavour From?
Nando’s is rooted in Portuguese and South African culture, it was founded in South Africa with heavy inspiration from Portugal, which introduced peri peri flavours to the region. That’s where the signature spice blend comes from: turmeric, paprika, and chilli, creating that earthy heat. When I was developing this spicy rice recipe I kept going back to those same base flavours as they’re what make it taste so distinctly Nando’s.
Serving Suggestions
This spicy rice recipe is the ultimate fakeaway side & pairs with pretty much any protein, salad, or even something like corn on the cob.
Try it with:
Leftover Storage and Reheat Instructions
Refrigerator: I love using this spicy rice recipe as part of a meal prep batch. Just ensure that as soon as your spicy rice is cool that you refrigerate it immediately. The risk of food poisoning when reheating rice arises when you leave rice out at room temperature for too long.
Freezer: Make sure that you freeze the flavoured rice recipe immediately, as soon as the rice has cooled. Freeze for up to 3 months. To defrost, thaw in the fridge overnight rather than out of the fridge (as we don’t want the rice to be kept at room temp for any point).
Reheat: To reheat, pop in the microwave for 2 minutes on high and fluff with your fork. Ensure the rice is piping hot before digging in.
Recipe FAQs
This is a perfect vegan main or dish and has no animal products, as long as you use vegetable stock.
Yes, it’s gluten free!
It’s low in fats and calories and a great healthy side dish to have with some protein. Use salt in moderation to reduce the sodium content.
Spicy rice gets its heat from chilli (in this case cayenne pepper) whereas spiced rice is more about warm aromatic flavours like turmeric and cumin without necessarily being hot. This Nando’s-style recipe is actually both: it’s fragrant and spiced, with a gentle kick of heat that you can dial up or down to your taste.
Pretty much! This is my homemade version of the Nando’s rice recipe. I use the same warming spice blend of turmeric and paprika, the peppers, the peas. The main difference is I use basmati and fresh garlic, which I think gives it even more flavour than the original.
Other takeaway recipes you might like to try: Chicken Katsu Curry and Crispy Chilli Chicken (Healthy Fakeaway Chinese) and KFC Popcorn Chicken Recipe.
If you tried this Spicy Rice recipe, it would be mean so much to me if you couldleave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Nando’s Spicy Rice Recipe
Ingredients
- 1 white onion, diced (£0.11)
- 3 mixed peppers, chopped into small cubes (£1.00)
- 3-4 cloves of garlic, finely chopped (£0.39)
- 250 g long grain white rice, rinsed (£0.45)
- 100 g frozen peas (£1.00)
- Optional toppings: fresh coriander and fresh chillies
Cupboard Essentials
- 1 tbsp olive oil
- 600 ml vegetable/chicken stock
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp cayenne pepper
- Salt
Method
- Start by sauteing the onion and peppers in a non-stick frying pan with olive oil on a low/medium heat. Season with salt and gently fry for five minutes.
- Next, add the garlic and spices to fry for two minutes, adding the rice halfway through and seasoning with salt again.
- Pour the stock into the pan, stir to get everything incorporated, bring up to a rapid boil and cover with a lid. Then, reduce the heat to low/medium.
- Set your timer according to the packet timer (mine was 15 minutes), adding the peas when there is 5 minutes left on the timer.
- Fluff the rice and stir. Serve and enjoy!
Notes
- Keep rice covered to allow for steaming and maximize fluffiness.
- Avoid stirring and keep lid on while cooking to ensure fluffiest rice.
- Use a non-stick pan to prevent sticking and ensure proper cooking.
Nutrition
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