Nando’s Spicy Rice
Nando's spicy rice or peri peri rice with green peppers, tomatoes, and onions, a flavorful side dish perfect with any chicken dish.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+3/4 cup basmati rice
- 2 onions ( total weight)
- 2 tbsp vegetable oil
- 3 garlic cloves
- 1 large green pepper
- 2 tomatoes ( total weight)
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1/2 tsp red chili flakes (more to taste)
- 1/2 tsp fine sea salt (more to taste (Note))
- 3 cup vegetable or chicken stock (from a cube is fine)
- juice of 1/2 lemon
- 2 tbsp chopped parsley or cilantro
Instructions
- 1
Wash the rice under cold water until the water runs clear. Set aside.
- 2
Cook vegetables: Chop the onion finely, set it aside. Heat the oil in a large, heavy pan. Cook the onion and a pinch of salt for about 5 minutes until they soften.
- 3
In the meantime, finely chop the garlic and dice the green pepper. Add them to the pan and continue cooking for about 3 minutes, stirring regularly. In the meantime, chop the tomatoes.
- 4
Simmer: Add rice, turmeric, smoked and sweet paprika, red chili flakes to the pan. Stir well for about 2 minutes. Add tomatoes, salt, and chicken stock. Stir well to combine. Bring to a boil. Put the lid on, turn down the heat and simmer rice for about 10 minutes or until done.
- 5
Finish: Stir in lemon juice and adjust the taste with more salt if necessary. Fluff with a fork and sprinkle with chopped parsley or cilantro before serving.