Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 small red pepper diced
- ½ teaspoon chilli flakes
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 300 g long grain rice
- 600 ml hot chicken stock (from a cube is fine – I use Kallo)
- Salt and pepper to taste
- 100 g frozen peas
Instructions
- 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!
Notes
- Please do check the cooking time for the brand of rice you are using. Different brands vary enormously in their recommended cooking times. The long grain rice that I used in this recipe stated on the packet that it took 10 minutes to cook and so I have allowed 10 minutes cooking time here. If your rice needs longer, cook it for longer.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
