This rice pilaf recipe captures the spirit and a reasonable approximation of Nando's outstanding Peri Peri Rice. It goes brilliantly with any spicy chicken dish and always gets the compliments when I cook for others. If you have a favourite way of preparing pilaf, just skip ahead to the seasoning and proceed. Omit the onion for a more directly Nando's experience.
Heat the olive oil in a large pan with an available cover.
Stir in the onion over medium heat until softened, 3-5 minutes.
Stir in the rice until it just starts to turn colour, 3-5 minutes.
Stir in the cumin, chilli powder, turmeric and salt.
Pour in the chicken stock, stir once, turn the heat to medium-low and cover for 15 minutes or until the water is just absorbed. Leave the rice undisturbed until told otherwise!
Set the burner to ultra-ultra low for an additional 15 minutes, just high enough to keep the rice hot. Cycle the burner, buy a better pan, do what it takes to keep the rice hot but not cooking.
Fluff the rice with a fork and serve.
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