Homemade Nandos Spicy Rice Food

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.

HOMEMADE NANDO'S SPICY RICE

Steps:

• Place the diced onion and red pepper in a reasonably large saucepan. Cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
• Remove the lid and add the chilli flakes, turmeric and smoked paprika. Cook for 2 more minutes. Add a splash of water if it starts to get a little dry.
• Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked. (See note 1.)
• After 7 minutes add the peas and stir. Re-cover with the lid and cook for 3 more minutes or until the rice is done to your liking and the peas are hot.
• Serve with all your homemade Nandos favourites!

SPICY RICE

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

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.