Homemade Nandos Rice Food

(BETTER THAN) NANDO'S RICE

Steps:

• Fry pepper and onion in heated oil for 2 minutes; stirring constantly
• Add dried spices to the pan and cook for further 1 minute (Add more oil if the mixture is dry)
• Add rice, water and chicken stock to the hot pan
• Bring mixture to boil, then immediately turn the heat to lowest possible and add the frozen peas (move to a smaller hob if needed)
• Cover with lid and cook for around 30 minutes (until cooked). Mix the rice regularly and re-cover with the lid to ensure the rice doesn't stick.
• Once completely cooked, stir and serve

NANDO'S MEDITERRANEAN RICE COPYCAT

Steps:

• Prepare 5 cups of coarse rice and water in the rice cooker as its measure.
• Add mixed vegetables, butter and salt (less or more as preferred) into rice cooker.
• Activate rice cooker as per rice cooker's manual.
• Mix well the rice & ingredients when it's cooked, add more salt if needed.
• Scoop out the cooked rice on plate and garnish however you like it.

EASY HOMEMADE NANDO'S SPICY RICE

Steps:

• Wash the rice until clear and soak for 15 minutes in cold water. Drain and set aside. Heat oil in the Pan and add the onion, garlic. Saute, and cook for two minutes until fragrant.
• Now add diced red pepper, turmeric, chilli powder, smoked paprika, cumin and salt. Saute briefly for 1 minute.
• Add the rinsed rice and fry for 3-4 minutes until toasty.
• Add 1 1/2 Cup Boiling Water, green peas and stock cube. Stir and allow the rice to boil in medium heat.
• When the water has evaporated to the level of rice, place a lid on the pan and reduce the heat to low.
• Cook for 6-7 minutes. Once the rice has cooked, turn the heat off. Leave the lid on for a few more minutes.
• Fluff the rice with a fork and serve Homemade Nando's spicy rice with your takeaway favorite.

RICE PILAF ALA NANDO

Steps:

• Heat the olive oil in a large pan with an available cover.
• Stir in the onion over medium heat until softened, 3-5 minutes.
• Stir in the rice until it just starts to turn colour, 3-5 minutes.
• Stir in the cumin, chilli powder, turmeric and salt.
• Pour in the chicken stock, stir once, turn the heat to medium-low and cover for 15 minutes or until the water is just absorbed. Leave the rice undisturbed until told otherwise!
• Set the burner to ultra-ultra low for an additional 15 minutes, just high enough to keep the rice hot. Cycle the burner, buy a better pan, do what it takes to keep the rice hot but not cooking.
• Fluff the rice with a fork and serve.