If you love Nando’s spicy rice, this easy homemade version is about to become a regular in your kitchen. Light, fluffy rice infused with peri-peri spice, peppers, and subtle heat, it’s the perfect side dish for chicken, wraps, burgers, or BBQs. Quick to make, budget-friendly, and easily adjustable for heat, this copycat recipe delivers all the flavour of the restaurant classic – without the queue.
David found this Nando's spicy rice recipe on the Easy Peasie Food blog when searching on Google for a flavoured rice recipe.
We enjoy it alongside our paprika roast chicken, portuguese chicken and piri piri pork ribs.
It's a delicious one pan full of flavour rice side dish that has quite a bit of heat from the chilli flakes and spices - turmeric is one of my favourites! It's ready in under 30 minutes and will cook away on the hob while you're preparing your main dish.
Tips
- Rice - 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 18 minutes to cook – some may be shorter or longer, therefore, make sure you taste it at regular intervals so that it’s not over or under cooked.
- Suitable for freezing – leftovers can be frozen in an airtight container for up to a month. Make sure when you reheat it that it’s piping hot.
- This Nando’s spicy rice recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
It’s mildly spicy rather than fiery. This homemade version lets you fully control the heat.
Yes - it keeps well in the fridge for up to 3 days and reheats beautifully.
Yes - cool it completely and freeze for up to 2 months. Reheat with a splash of water.
Long grain or basmati are ideal - they stay fluffy and don’t clump.
Too much liquid or over-stirring. Measure carefully and fluff gently at the end.
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How to make this Nando's Spicy Rice
Ingredients
- 1 tbsp olive oil
- 1 small onion (approx. 70g), chopped
- 1 small red pepper, deseeded and chopped
- 0.5 tsp chilli flakes
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 300g long grain rice (see Tips)
- 600ml hot chicken stock (made using a stock cube or pot)
- salt and freshly ground black pepper
- 100g frozen peas
Instructions
- Heat the oil in a reasonably large saucepan over a medium to low heat. Add the chopped onion and red pepper, 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, adding a splash of water if it starts to get a little dry.
- Add the rice and hot chicken stock, and season with some salt and freshly ground black pepper. Turn the heat up and bring to the boil, then cover with a lid and turn the heat down to a simmer. Cook for 10 to 15 minutes, or until the rice is nearly cooked (see Tips).
- 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.
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Nando's Spicy Rice
Equipment
Ingredients
- 1 tbsp olive oil
- 1 small onion (approx. 70g) chopped
- 1 small red pepper deseeded and chopped
- 0.5 tsp chilli flakes
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 300 g (10.6 oz) long grain rice (see Notes)
- 600 ml (2 ½ cups) hot chicken stock (made using a stock cube or pot)
- salt and freshly ground black pepper
- 100 g (3.5 oz) frozen peas or petit pois
Instructions
- Heat the oil in a reasonably large saucepan over a medium to low heat. Add the chopped onion and red pepper, 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, adding a splash of water if it starts to get a little dry.
- Add the rice and hot chicken stock, and season with some salt and freshly ground black pepper. Turn the heat up and bring to the boil, then cover with a lid and turn the heat down to a simmer. Cook for 10 to 15 minutes, or until the rice is nearly cooked (see Notes).
- 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.
Notes
- Rice - 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 18 minutes to cook – some may be shorter or longer, therefore, make sure you taste it at regular intervals so that it’s not over or under cooked.
- Suitable for freezing – leftovers can be frozen in an airtight container for up to a month. Make sure when you reheat it that it’s piping hot.
- This Nando’s spicy rice recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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