Nando's Spicy Rice (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Rinse the basmati rice under cold running water in a fine-mesh strainer until the water runs clear, about 2-3 minutes. Drain thoroughly and set aside.
2. 2Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add the finely diced onion and sauté until softened and translucent, about 4-5 minutes, stirring occasionally.
3. 3Stir in the minced garlic and cook until fragrant, about 45 seconds. Add the diced red bell pepper and carrot, cooking until vegetables begin to soften, about 3-4 minutes.
4. 4Push the vegetables to the side of the pot and add tomato paste to the center. Cook the paste, stirring constantly, until it darkens and becomes fragrant, about 1-2 minutes. This caramelizes the tomato paste and removes the raw flavor.
5. 5Add the rinsed rice to the pot and stir to coat every grain with the oil and vegetable mixture, about 2 minutes. Pour in the Peri-Peri sauce, smoked paprika, cumin, cayenne pepper, and turmeric. Stir constantly until the rice is evenly coated with the spices and becomes lightly toasted, about 2 minutes.
6. 6Pour in the chicken stock, add salt and pepper, and stir well to combine. Bring the mixture to a rolling boil over high heat. Once boiling, reduce heat to the lowest setting, cover tightly with a lid, and simmer without lifting the lid for 15 minutes.
7. 7After 15 minutes, quickly remove the lid and scatter the frozen peas over the top. Replace the lid immediately and continue cooking for an additional 5 minutes, until all liquid is absorbed and rice is tender.
8. 8Remove from heat and let stand covered for 5 minutes to steam. Add butter and fluff gently with a fork, incorporating the peas throughout and allowing the butter to melt into the rice. Garnish with fresh chopped coriander before serving.