The best Nando's rice outside of Nando's.
Ingredients
2 cups of rice 1/2 finely chopped onion (or a handful of frozen chopped onion which is my favourite thing ever. 1/2 finely chopped red pepper (ours was actually grown in our garden) 2 chicken stock cubes A handful of frozen peas 1/2 tsp cumin 1/2 tsp turmeric 1/2 tsp paprika Chilli powder – depending on how spicy you like it
Method
1. Add some oil (or frylight), chopped onion and chopped red pepper to a large frying pan / wok along with one chicken stock cube, cumin, chilli powder and paprika and heat on high for 2-3 minutes.
2. Add 2 cups of rice (you can use normal coffee cups if you like, it’s just so you know how much water to add in) and 4 cups of boiling water along with the other chicken stock cube and the tumeric.
3. Bring to the boil and them simmer until all of the water is absorbed which is usually around 20 minutes. You’ll need to stir it regularly at first and in the latter stage, you’ll need to pretty much stay with it as it sticks to the bottom of the pan and burns very easily. You might find you need to add more water to make sure the rice is cooked through.
