Nando’s Spicy Rice

If you love rice, then our slimming-friendly Nando’s Spicy Rice will be a big hit whether you’re counting calories or following a diet plan like Weight Watchers.

Nando's Spicy Rice | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This recipe tastes just like the rice you get from Nando’s, so much so, it’s uncanny!

If you love rice recipes, why not try some of our other rice recipes?

How many Calories are in this Nando’s Spicy Rice?

There are 384 calories in each portion of our Slimming friendly Nando’s Spicy Rice. This means it falls into our Everyday Light recipe category. 

This Nando’s Spicy Rice is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Nando’s Spicy Rice suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Stock cubes

You could also enjoy this Nando’s Spicy Rice if you’re dairy free. 

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Nando’s Spicy Rice?

There are 11 Points in this rice recipe.

If you wanted to cut down the amount of points, you could halve the portion and have it as a smaller accompaniment to a meal.

How to make this Nando’s Spicy Rice

This recipe is sooooo quick and easy to make! Here’s a summary;

  • Add the vegetables and spices to a large frying pan and cook on a low heat

Nando's Spicy Rice | Slimming & Weight Watchers Friendly

  • Add the rice
  • Pour in the stock

Nando's Spicy Rice | Slimming & Weight Watchers Friendly

  • Stir and cover with a lid
  • Mix in the peas and cook until the stock is absorbed

Nando's Spicy Rice | Slimming & Weight Watchers Friendly

  • Serve on its own or as an accompaniment to a dish of your choice

What should you should serve with Nando’s Spicy Rice?

Any of the following go really well with this rice. It’s one of those dishes that goes with pretty much anything, and is also a great BBQ accompaniment!

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Nando's Spicy Rice | Slimming & Weight Watchers Friendly

Do you need any special ingredients to make Nando’s Spicy Rice?

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You really don’t need anything special to make this recipe – it’s a great way to use up some vegetables and makes a really quick dinner.

If you don’t already have a large frying pan then it’s worth investing in one – you can get one from most supermarkets, or from Amazon.

Nando's Spicy Rice | Slimming & Weight Watchers Friendly

Can you cook Nando’s Spicy Rice another way?

This recipe is quick and easy using the method below – it’s not suitable for other methods of cooking.

How do you know when Nando’s Spicy Rice is cooked?

This recipe is ready when the rice is tender, and the vegetables have softened.

This recipe should take about 25 minutes to make.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

Nando's Spicy Rice | Slimming & Weight Watchers Friendly

How long can you keep Nando’s Spicy Rice in the fridge?

Freezing and reheating rice is often a concern for a lot of people, and it’s one of the things we get asked about quite frequently.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Without getting too technical uncooked rice can contain spores that are resistant to heat and can survive the cooking process. If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria will be destroyed by reheating the rice thoroughly.

If you intend keeping any leftover rice dishes then you should do the following:

Cool the rice as quickly as possible (ideally within one hour) then fridge or freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
Freeze as soon as the rice is cold.
Reheat and use any leftover rice (stored in the fridge) within one day.
When you reheat any rice, always check it is steaming hot all the way through.
Don’t reheat cooked rice more than once.

For more information about reheating rice please take a look at the NHS website.

Can I freeze Nando’s Spicy Rice?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! There is more information above with regards to freezing rice.

How do I reheat Nando’s Spicy Rice?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 3-5 minutes until piping hot.

Some of you love this Syn Free Nando’s Spicy Rice recipe!

Nando's Spicy Rice | Slimming & Weight Watchers Friendly
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Nandos Spicy Rice | Slimming & Weight Watchers Friendly

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Nando's Spicy Rice

Votes: 73
Rating: 4.16
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion 5 minutes 25 minutes

Calories

WW

Carbs

384kcal 11

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
Suitable For Freezing icon Gluten Free icon Dairy Free icon
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INGREDIENTS
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INSTRUCTIONS
  1. Spray pan with Low Calorie Cooking Spray
  2. Add the chopped onion, peppers, cumin, chilli powder, turmeric and paprika. Cook until they start to brown slightly
  3. While your waiting for them to brown dissolve the Chicken Stock Cube in the boiling water
  4. Add the rice to the onions and peppers and stir to mix well
  5. Pour in the hot stock, then add the Chicken Stock Pot and stir
  6. Bring to the boil then cover with a lid and cook according to the packet instructions (usually 10 - 12 minutes)
  7. Stir during cooking to stop it sticking to the pan
  8. 4 or 5 minutes before the end of cooking stir in the peas and replace the lid
  9. When all the water has been absorbed and the rice is cooked stir and serve!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
51 Comments
  1. Love this dish and its dead easy. Just made a batch this morning before work so its ready for later. Thank you for another great recipe 😀

  2. Made this for a BBQ, absolutely lovely. Everyone had some! I’ve got it for lunch in work too. Will definitely be making it again. Thanks 👍

    1. Hi Suzanne
      No we didn’t rinse the rice, but some brands can be a little more starchy than others so they may need rinsing

    1. Hi Tracy
      No we didn’t rinse the rice, but it really depends on the brand you use as some may be a bit more starchy than others

  3. Looks lush! Can you freeze portions if you make a load?
    I’ve always reheated rice but since doing SW have been told that I shouldn’t do it? X

    1. Hi Aimee
      Yes you can freeze it as long as you cool it and store it correctly. Here’s a few tips….
      Cool the rice as quickly as possible (ideally within one hour) then fridge or freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
      Freeze as soon as the rice is cold.
      When you reheat any rice, always check it is steaming hot all the way through.
      Don’t reheat cooked rice more than once.

  4. I love everything Iv tried from your blog but will we tell me does it show on the recipe if I can freeze my left overs are it’s only me eating it and most make big size portions.!

    1. Hi Stacy
      We are working through our recipes to ensure that they indicate if they are suitable for freezing. Also, if you want to reduce the number of portions you can click on the number of servings box and adjust it to whatever you want. The ingredients will then be adjusted accordingly

  5. I am making 16 portions of this for a BBQ – please can you tell me how much Curry powder as the measurement just says 1 but I need to know 1 of what – thank you so much in advance Kerry x

  6. Is it 400gof dry rice as that seems a lot of 400g of cooked rice? ie: 160g dry weight added to make it 400g cooked weight?

  7. Have just made this for lunch and wow, it’s lovely. Added cooked chicken for the last few minutes of cooking. Tempted to try adding fresh pineapple next time.

  8. Love this recipe going to try in my new Instant Pot but would you put the peas in whilst the Rice is cooking or after ? Tia

  9. Hello
    I made this last night but seemed to be more than 4 portions.
    It worked out to 8 portions.
    Do I halve the calories for that portion?

  10. Thanks for the tip about changing the number of servings, Brilliant that it changes the amount of ingredients automatically

  11. Hi!

    I am making this for a BBQ, do you think it will be OK to make the night before and eaten cold? As like a side obviously 🙂

    Thank you in advance,
    Laura

  12. My 4.5 yr old daughter is doing about healthy eating at school, she saw this recipe on my computer and asked to make it “because it’s got lots of vegetables in”. Well tonight she did (with a bit of help for the chopping and stock making) and it was delicious. We probably should have halved the quantities for 1 adult and 2 children but will freeze the leftovers.

  13. Hello
    Do you mean 100g UNcooked rice or already cooked? (Per portion)
    I can’t understand how this is so low in calories when 100g of rice is usually around 350 calories!
    Thanks

  14. Thank you for this recipe (and all your others). At a family bbq I had 5 different people ask for the recipe. I also love that you can amend your recipes for different numbers of people and you do the maths for me. Thank you for all your hard work!!

  15. This looks perfect but if I don’t add the chilli powder will it change the intended flavour ? I’ve never used chilli powder before so don’t know if it has a flavour etc. I’m not good with heat..

  16. Loved this recipe, I cooked it for myself last night and it tasted great. The only thing I’d change (and it’s only because I like spicy stuff) is I’d up the chilli, I used 1/2tsp and even then it wasn’t quite hot enough for me. I’d probably use 1tsp next time to give it a proper kick!

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