Rainbow Rice - Nando's style!
Fluffy basmati rice that's laced with a medley of seasonings, bell peppers, and fresh coriander.
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Servings: 6 servings
Ingredients
- 4 tbsp olive oil
- 1 medium white onion peeled and diced
- 1-2 cloves garlic finely chopped
- 2 tsp chicken stock powder
- 1 tsp ground turmeric
- 1 tsp ground smoked paprika
- ½ tsp chili powder
- ½ tsp cumin powder
- 2 tsp fine sea salt
- 1 cup tomatoes diced
- 1 medium green pepper cored and diced
- 1 medium red pepper cored and diced
- 2 cups basmati rice washed and drained
- 3 cups water boiling
- ⅓ cup fresh coriander diced
Instructions
- Bring a large saucepan (which has a lid) to a medium-high heat. Add olive oil, diced onion, garlic, chicken stock powder, turmeric, smoked paprika, chili powder, cumin, and salt. Sauté for 2 minutes or until the onion and garlic starts browning.
- Add the diced tomatoes and 1/3 cup warm water. Sauté for another 2-5 minutes or until the tomatoes have softened.
- Add red and green bell pepper and sauté for another minute or so.
- Add the washed and rinsed rice and 3 cups boiling water to the tomato mixture. Give it a quick mix, reduce the heat to a medium-low and cover. Simmer for 15 minutes. Thereafter, remove from the heat and allow the rice to steam for another 5 minutes, covered.
- Use a soft spatula or fork to gently break the cooked rice apart. Salt to taste and finish off with freshly chopped coriander