Nando’s Spicy Rice

  • 5MINS
  • 25MINS
  • Serves 4
  • 397KCAL

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.

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com

NutritionPer Serving

  • Calories397
  • Carbs82g
  • Protein9.7g
  • Fat2.4g
  • Saturates0.5g
  • Sugars4g

Nando's Spicy Rice - Pinch of Nom Slimming Recipes

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 to know in the blurb!

This recipe tastes just like the rice you get from Nando’s. So much so, it’s uncanny! However, why limit this delicious, savoury rice to just alongside peri-peri chicken? It’s substantial enough to eat on its own, but also works as a delicious side to so many mains, and will very soon become a family favourite!

It’s SO easy to bring authentic Nando’s Spicy Rice flavours to your kitchen in only half an hour, with fragrant spices and crunchy peppers. In fact, you’ll wonder how you ever managed with plain boiled rice before!

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 or 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.

  • You need to count 11 Points per portion of this Nando’s Spicy Rice recipe if you’re on WW Green. 
  • You need to count 11 Points per portion of this Nando’s Spicy Rice recipe if you’re on WW Blue.
  • You need to count 11 Points per portion of this Nando’s Spicy Rice if you’re on WW Purple.

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.

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

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. Everything you need should already be in the cupboard!

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Whatever you serve this rice with, even if you eat it as is, a little peri-peri sauce works a treat

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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.

For an authentic Nando’s experience, serve the Spicy Rice in individualramekins like these ones!

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

There are 397 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.

Step 1

Spray a large frying pan with low calorie cooking spray.

Step 2

Add the chopped onion, peppers, cumin, chilli powder, turmeric and paprika. Cook until they start to brown slightly.

Step 2 pinchofnom.com

Step 3

While waiting for them to brown, dissolve the chicken stock cube in the boiling water.

Step 4

Add the rice to the onions and peppers and stir to mix well.

Step 4 pinchofnom.com

Step 5

Pour in the hot stock, then add the chicken stock pot and stir.

Step 6

Bring to the boil, then cover with a lid and cook according to the packet instructions (usually 10 – 12 minutes).

Step 7

Stir during cooking to stop it sticking to the pan.

Step 8

Stir in the peas 4-5 minutes before the end of cooking and replace the lid.

Step 8 pinchofnom.com

Step 9

When all the water has been absorbed and the rice is cooked, stir and serve!

Nando's Spicy Rice - Pinch of Nom Slimming Recipes

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!

Nando’s Peri Peri Chicken pinchofnom.com
Easy Peasy
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  • 244KCal
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KFC Fakeaway pinchofnom.com
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  • 40MINS
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Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

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.

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.

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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.
  • Prep Time
    5 MINS
  • Cook Time
    25 MINS
  • WW
    11 Smart
    Points
  • KCals 397
  • Carbs 82G
  • WW Points:
  • Updating soon

Ingredients

  • 400 g long grain rice
  • 1/2 red onion finely chopped
  • 1/2 red pepper deseeded and finely chopped
  • 1/2 green pepper finely chopped
  • 70 g frozen peas
  • 1 chicken stock cube or vegetable
  • 1 chicken stock pot or vegetable
  • 1 litre boiling water
  • 1/2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/4 tsp chilli powder or more if you like it spicy
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Spray a large frying 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 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. Stir in the peas 4-5 minutes before the end of cooking and replace the lid
  9. When all the water has been absorbed and the rice is cooked, stir and serve!

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63 comments

See what others have to say

AnnaWednesday 2nd May 2018

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

Reply

MeganWednesday 25th April 2018

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.

Reply

Laura AllenTuesday 24th April 2018

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

Reply

MoiraSaturday 21st April 2018

Just made this this with yellow smoked haddock it is yummy, thank you

Reply

Amy BarnesTuesday 17th April 2018

can you use brown rice instead if long grain rice?

Reply

Dan DrogieMonday 2nd April 2018

I have noticed that the 1litre of water required does not change regardless of the portion size set.

Reply

Julie leggeFriday 23rd February 2018

The easiest dish I’ve make and it’s lovely.. great for dinner suppers and even a picnics..

Reply

JaniceThursday 8th February 2018

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

Reply

ChloeThursday 4th January 2018

Just made this today and it was beautiful!
I added some mushrooms and celery to it aswell though to pack it out.

Reply

DavidWednesday 3rd January 2018

Hi on which days can I have this original or green. Thank you in advance.

Reply

NickiTuesday 21st November 2017

Hi, can this be eaten cold? Was thinking of taking it to work for lunch with some chicken? Looks amazing!

Reply

IanMonday 13th November 2017

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?

Reply

RhiannonMonday 6th November 2017

How much water if you’re only doing 200g rice? Thanks

Reply

    RhiannonMonday 6th November 2017

    It just says 0.5 on each. So is that 0.5 litres per stock?
    Thanks

    Reply

LesleyMonday 2nd October 2017

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

Reply

LesleySaturday 26th August 2017

How much water to 400 g dry rice do you use.

Reply

    Emma TMonday 11th September 2017

    Hi Lesley,

    The recipe uses 1 litre of stock ????

    Reply

Ricky KakaSunday 6th August 2017

Can i leave out the chicken stock pot? or, alternatively, what could be used as a substitute?

Reply

    Emma TMonday 11th September 2017

    Hi Ricky,

    You could substitute it for a different stock pot, or a stock cube instead – it just adds extra flavour!

    Reply

MichelleSunday 30th July 2017

Could this be made in the Instant Pot please? x

Reply

Claire StewardTuesday 25th July 2017

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.

Reply

SamanthaTuesday 11th July 2017

How do I stop my rice going mushy ????. Taste lovely tho.

Reply

    SamanthaWednesday 12th July 2017

    Thank u! I’ll try again!

    Reply

DianeMonday 10th July 2017

Delicious ????

Reply

Donn DownMonday 10th July 2017

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?

Reply

KerryThursday 6th July 2017

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

Reply

    KateFriday 7th July 2017

    Hi Kerry
    It should read 1/4 teaspoon Chilli Powder. It has been amended

    Reply

StacyWednesday 28th June 2017

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.!

Reply

    KateFriday 30th June 2017

    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

    Reply

iris phelanTuesday 27th June 2017

Pleas is that 1 pint of water for the fried rice. Thankyou

Reply

    KateFriday 30th June 2017

    Hi Iris
    It’s 1l which is 1 litre

    Reply

AimeeMonday 19th June 2017

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

Reply

    KateFriday 30th June 2017

    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.

    Reply

PamelaSaturday 17th June 2017

Making this tonight for dinner with chicken fajitas. Looking forward to it and so is the whole family.

Reply

TracyThursday 15th June 2017

Hi, did you rinse the rice before adding to the pan? Just wondered as it looks dry? Thanks ????

Reply

    KateSunday 18th June 2017

    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

    Reply

SuzannecantrillSunday 11th June 2017

Do you rinse the rice first?

Reply

    KateSunday 18th June 2017

    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

    Reply

KateTuesday 6th June 2017

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 ????

Reply

    KateSunday 11th June 2017

    Hi Kate
    Glad you like it!

    Reply

Sue MTuesday 6th June 2017

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 😀

Reply

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