If you’ve been craving Nando’s Spicy Rice, this Homemade Nando’s Spicy Rice recipe is the one for you. Ready in under 20 minutes and requiring just one-pot to make, this colorful and tasty recipe is a fantastic quick and easy dinner for busy evenings.
Although I’m a self-confessed potato addict, rice certainly has its place in my heart. This spicy rice, a fun and easy copycat version of the absolute classic that is Nando’s Spicy Rice, is one of my favourite ways to cook rice at home.
It’s quick and easy, so it’s perfect for when you’ve had a busy day and just wanted something tasty but low-effort to get on the table.
It’s also delicious, though, and packed with different spices and flavours for a flavoursome side. I’m a big fan of recipes with lots of spice and flavor, like these crispy Mexican potatoes, so this spicy rice was a natural addition to my regular recipe rota! I like to pair my spicy rice with some Mexican black beans and guacamole, or with a vegan spicy chicken fillet as pictured below, topped with peri-peri mayo. This easy spicy air fryer cauliflower would also be a great side with this rice.
Ready in 20 Minutes
This Nando’s spicy rice recipe takes just 20 minutes to cook. For me, as a busy single mum who juggles lots of different jobs, quick and easy meals are a must.
Dicing your onion and red pepper will take no more than five minutes, so you’re looking at a complete meal in under 20 minutes maximum. You could even stir some drained black beans or chickpeas into the spicy rice and make it a complete, nutritious meal!
How To Make This Homemade Nando’s Spicy Rice
You really won’t believe how easy this homemade Nando’s spicy rice is to make. It’s simply a matter of adding the ingredients one by one and allowing everything to simmer until the liquid has been absorbed by the rice.
Scroll down to the recipe card for the exact quantities and instructions.
Here’s how to make it:
Pictures 1 – 3: Heat your oil in a saucepan, then add diced onion, followed by diced red pepper, then your minced garlic and seasonings (the exact seasonings/spices and quantities are listed in the recipe card below).
Pictures 4 – 6: Add your rice (make sure you rinse it first), followed by your frozen peas, and 500ml of vegetable stock. I use the Kallo stock cubes mixed with boiling water, but you could use pre-made vegetable stock if you prefer.
Pictures 7 & 8: Stir everything together, and allow the pan to simmer for 10 – 12 minutes or until the rice has fully absorbed the vegetable stock. Top your Nando’s spicy rice with lemon juice, red chili flakes, and freshly chopped coriander.
What’s best to serve with homemade spicy rice?
- Serve with pinto beans and a cashew crema (recipe here)
- Serve with crispy tofu or sofritas
- Serve with a vegan breaded chicken fillet (or regular chicken if you eat meat!) and peri-peri mayo
- Serve alongside a homemade chilli or fajitas
Storing & Reheating your Homemade Nando’s Spicy Rice
This spicy rice is best served immediately. Personally, I don’t love reheating rice and this recipe is so easy to make that you might as well make it fresh!
However, if you do have leftovers, put them in an airtight container within 1 hour of cooking and refrigerate for up to 2 days. Make sure the rice is piping hot when serving – I heat mine in the microwave to do this.
Can I freeze my leftover rice?
Yes, rice is actually suitable for freezing! Make sure you box up your leftover rice and freeze within 1 hour of cooking to avoid the risk of rice food poisoning. Defrost your rice in the fridge and then reheat in the microwave until piping hot.
What if I don’t want my rice too spicy?
If you’re more of a lemon and herb type than an Extra-Hot type of person, you can definitely reduce the heat in this spicy rice. Simply omit the cayenne chili pepper spice and don’t add the chili flakes at the end.
Is this recipe vegan?
Yes, this Nando’s spicy rice recipe is suitable for vegans! It is also gluten-free (just check that your vegetable stock is gluten-free).
More recipes I think you’ll like…
- Crispy Mexican Potatoes (With Avocado Dip)
- Vegan Red Pepper Pasta with Spicy Fillets
- Spicy Marinara Sauce Recipe
- Mexican Black Beans
- 1 cup of rice
- 1 white onion
- 1 red pepper
- 2 tsbp olive oil
- 2 cloves of garlic
- 0.5 cup of peas
- Juice of 1 lemon
- 500ml vegetable stock
- 1 handful coriander
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp cumin
- 0.5 cayenne pepper
- Salt & pepper to taste
- Heat your oil in a pan and add the diced onion followed by the red pepper. Saute for 6-8 minutes until they have begun to soften, then add the garlic and spices and saute for another minute.
- Add the rice, peas, and stock. Stir everything to combine.
- Leave the rice to simmer for 10 - 15 minutes until it has absorbed the liquid. Squeeze over the lemon juice and sprinkle over the chopped coriander.
If after the instructed time your stock has still not been absorbed, cover the pan and leave on low heat for another 5 minutes. Turn the heat off and leave the pan, covered, for another 5 minutes. When you remove the lid, the liquid should have completely absorbed into the rice by now.
To batch-cook this spicy rice recipe for meal prep, double the recipe. Place your rice in airtight containers, uncovered, and allow to cool before transferring to the fridge. Ensure your rice is piping hot before serving.
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