(BETTER THAN) NANDO'S RICE
Delicious Nando's style portuguese rice. Made with paprika, turmeric and cumin for a delicious home-cooked dish.
Provided by hintofhelen
Categories Take-Away Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Fry pepper and onion in heated oil for 2 minutes; stirring constantly
- Add dried spices to the pan and cook for further 1 minute (Add more oil if the mixture is dry)
- Add rice, water and chicken stock to the hot pan
- Bring mixture to boil, then immediately turn the heat to lowest possible and add the frozen peas (move to a smaller hob if needed)
- Cover with lid and cook for around 30 minutes (until cooked). Mix the rice regularly and re-cover with the lid to ensure the rice doesn't stick.
- Once completely cooked, stir and serve
Nutrition Facts : Calories 226 calories, Carbohydrate 33.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 4.4 grams fiber, Protein 5.4 grams protein, SaturatedFat 1.6 grams saturated fat, Sodium 304 grams sodium, Sugar 5.3 grams sugar
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
SPICY SPANISH-STYLE RICE
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
- Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g
SPICY RICE
This is a spicy rice dish with steak and chicken - a great main dish! You can make it as HOT or mild as you would like...around my house we like it HOT! Great Flavor!
Provided by DCIMOMMIE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Heat the margarine in a large heavy skillet. Saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent. Remove from skillet and set aside. Rub the beef and chicken with seasoned salt. Heat 1 tablespoon oil in the skillet, and fry the meat until browned. Remove from heat and set aside.
- Heat 2 tablespoons oil in a large heavy skillet. Fry the uncooked rice, stirring occasionally until lightly browned. Stir in water and bouillon. Stir in peppers and meat. Season with garlic powder, salt and pepper. Cover, and simmer for 20 to 25 minutes, or until rice is tender.
Nutrition Facts : Calories 719.4 calories, Carbohydrate 63.1 g, Cholesterol 132.5 mg, Fat 28.4 g, Fiber 1.8 g, Protein 48.5 g, SaturatedFat 9.6 g, Sodium 890.6 mg, Sugar 1.7 g
HOMEMADE NANDOS RICE
If you want to make Nandos style peri peri at home then this recipe for Nando's style Portuguese rice is what you need. Perfectly cooked rice flavoured with warming cumin, chilli and turmeric can be on the table in less than half an hour. Ideal with chicken and other peri peri dishes.
Provided by Helen Best-Shaw
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Peel and chop the onion, garlic and red pepper.
- Put the oil in a pan (I like to use a shallow casserole dish). Add the onion, garlic and pepper and sauté them over a low heat. You want them to soften with the onion just starting to turn golden
- Add the chilli flakes, paprika, cumin and turmeric, stir in and fry for another minute until fragrant.
- Add the rice and stir until it is coated with the spice and oil mixture.
- Pour over the stock, Add a little salt. Bring to a gentle simmer. Then put the lid on the pan and leave on the lowest heat for 18 minutes.
- Meanwhile pour the peas into a bowl and cover with boiling water to defrost and cook them.
- After 18 minutes, turn the heat off and allow to stand for 5 minutes. The rice will have absorbed all the liquid. Drain the peas and add to the pan. Put the lid back on immediately and leave for another 5 minutes.
- Fluff the rice with a fork to mix the peas in, replace the lid and allow to stand for up to 15 minutes before serving.
Nutrition Facts : Calories 269 kcal, Carbohydrate 52 g, Protein 5 g, Fat 4 g, SaturatedFat 3 g, Sodium 485 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPICY RICE
Steps:
- In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
SPICY MEXICAN RICE
This vegan rice dish can be eaten on its own or, if you want to add some protein, it's good with beans, crumbled feta, cooked chicken or prawns stirred through
Provided by Janine Ratcliffe
Categories Dinner
Time 45m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.
- Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.
- Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.
Nutrition Facts : Calories 516 calories, Fat 8.4 grams fat, SaturatedFat 1.7 grams saturated fat, Carbohydrate 92.5 grams carbohydrates, Sugar 17.8 grams sugar, Fiber 8.6 grams fiber, Protein 13.4 grams protein, Sodium 0.5 milligram of sodium
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- Halve the chilli peppers. Cut into cubes. Discard the seeds and membrane for less heat, or include them if you prefer a spicier dish.
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