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Spicy Yellow Rice with tomatoes, & tuermic. Inspried by nando's

Spicy Rice (Nando's Style)

My love of the high street food chain Nando’s inspired this spicy rice recipe. I don’t usually prefer rice, preferring other sides like their macho peas. However, this rice dish completes any peri-peri-inspired dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Servings: 4
Course: Side Dish
Cuisine: British
Ingredients Method

Ingredients
  

  • 300 g Basmati Rice
  • 2 Tbsp Olive Oil
  • 1 White Onion Finely Diced
  • 2 Bay Leaves
  • 3 Garlic Cloves Finely Chopped
  • 1 Red Pepper finely Diced.
  • 1 Green Pepper Finely Diced.
  • 1 Green Chilli Deseeded and Chopped
  • 1 Can Chopped Tomatoes
  • ½ Tsp Ground Turmeric
  • ½ Tsp. Cayenne Pepper
  • ½ Tsp. Smoked Paprika
  • Salt to taste
  • 600 ml Vegetable Stock
  • Juice from 1 Lemon
  • 5 g Fresh Coriander Leaves Chopped

Method
 

  1. Soak the rice in cold water for 5 minutes, then drain. Repeat 3 times to wash off the excess starch.
  2. Heat a large saucepan over a medium heat and add the oil. When it’s hot, add the onions and a pinch of salt. Cook for 5-6 minutes until the onions begin to soften.
  3. Add the garlic, peppers, and chilli. Cook for 4-5 minutes until the peppers begin to soften.
  4. Stir in the spices and cook for 1 minute before adding the chopped tomatoes.
  5. Add the rice and stir until the rice has been well coated by the spice mixture. Cover with the water.
  6. Bring the rice to a boil, cover and reduce to a gentle simmer. Cook for 10-12 minutes until the rice has absorbed most of the stock. Once cooked, allow the rice to stand, covered, for 5 minutes.
  7. Fluff the rice with a fork, then stir through the lemon juice and coriander. Add more salt to taste.