Why you should make this recipe at home

After you try this Nando’s spicy rice recipe at home – you’ll be convinced to enjoy it from the comfort of your house for forever more. 

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 manage to achieve the most flavourful Nandos style rice for ¼ of the price.

What is Nando’s spicy rice made of?

It is a spiced rice recipe infused with turmeric and cumin. The rice cooks within the bloomed spices, which really enhances the flavour. The rice is flavoured with onion, garlic and paired with mixed bell peppers and peas for flavour, colour and nutrients. 

Where do the Nando’s flavours originate from?

Nando’s is said to be inspired by Portuguese and South African culture. Firstly being founded in South Africa with inspiration then taken from Portugal, as the Portuguese introduced peri peri flavours to South Africa. 

Pair this recipe with my Peri Peri Chicken Wings  for the best fakeaway Nando’s experience!

Ingredients

White basmati rice

Not only is basmati such a reasonable price, I love the way that it fluffs up when steamed in this spicy rice recipe. Using white rice acts as a great foundation for the spices to really infuse into the rice and take center stage. 

Mixed bell peppers 

I used a mix of red, yellow and green for an array of nutrients and maximum colour. 

Peas

A signature ingredient within any Nandos spicy rice recipe. I used frozen for maximum nutrients and flavour. 

Onion & Garlic 

As our aromatic base. I used 4 cloves, but feel free to reduce or increase the garlic quantity with your preference. 

Chicken Stock 

I think chicken stock gives more of an authentic nandos style flavour, but you can definitely use vegetable stock if you’re a vegetarian/vegan.

Spice Blend 

I use turmeric, cumin, paprika and cayenne pepper (for heat). Depending on your spice tolerance, increase or decrease the quantity of cayenne pepper. 

Optional Garnish 

Optionally garnish with fresh chilli & coriander.

How to make Nando’s spicy rice

Start by chopping mixed peppers on a chopping board, followed by the onion.

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.

Next, add the garlic and spices to fry for two minutes, before 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!

Storage/Reheat

Can you reheat this recipe?

Yes! I love using this 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. 

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. 

Can you freeze Nandos spicy rice recipe?

Yes you can! As mentioned before, just make sure that you freeze 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). Then follow reheat instructions as discussed above. 

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.

Refrain from stirring – 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.

Use a non-stick pan to reduce the risk of sticking  and also ensure the rice isn’t boiling too ferociously. This would cause the water to evaporate too quickly, leading to uncooked rice and no water. 

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