nando's rice
| 1 tbsp | oil |
| 1 tsp | cumin |
| ¼ tsp | dried chilli flakes |
| 1 tbsp | turmeric |
| ½ tsp | paprika |
| 225 g | white rice |
| 500 g | water |
| ½ | chicken stock cube, (You could use vegetable stock instead) |
| 120 g | peas |
| ½ | onion (diced) |
| ½ | red pepper (diced) |
| 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 |