Spicy Rice Recipe
Looking for the best homemade spicy rice recipe? Look no further than my version of Nando's spicy rice. It is quick, easy, and ready in 30 minutes. This rice is bursting with flavors, grainy, fluffy, colorful, and delicious. Serve with chicken, coleslaw, sweetcorn, or any dish of your choice.
Servings: 6
Calories: 184kcal
Equipment
- Pot
Ingredients
- 2 cups Rice Basmati or Easy cook long grain rice.
- 1 medium onion diced
- 3 cloves Garlic minced
- 1 medium Red Bell pepper
- 1 medium Green Bell pepper
- ¼ teaspoon Turmeric
- 1 teaspoon Paprika
- ¼ teaspoon Cumin
- ¼ teaspoon Black pepper or Cayenne
- 1 teaspoon Stock powder
- 4 cups vegetable or chicken stock
- 3 tablespoons Olive oil
- Salt to taste
- 1 cup Peas optional
Instructions
- Place a pot on medium heat, add oil, and onions. Saute the onions for 1-2 minutes until they are translucent and fragrant, then add garlic. Fry for 1 minute.
- Add diced bell peppers, turmeric, paprika, cumin, cayenne or black pepper, stock powder, and salt. Stir and fry for 1-2 minutes.
- Wash rice until the water runs clear. Drain, then add the washed rice to the pot. Stir and pour in stock. Stir well, cover the pot, and let the rice cook on low heat for 25-30 minutes until the water is dried and the rice is tender but firm.
- Stir the rice and remove it from the stove.
- Serve and enjoy.
Notes
- After adding the stock and stirring, cover the pot and don't stir the rice till it's cooked. Stirring while cooking can make the rice burn before it's done.
- Cook rice covered. Cover the pot with a fitted lid so the liquid doesn't evaporate while the rice is cooking. You want to cook it with steam.
- Cook on low heat
- Adjust the pepper to your desired level of spiciness.
Nutrition
Calories: 184kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 320mg | Potassium: 357mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 53mg | Calcium: 24mg | Iron: 1mg