Here's my copycat Nando's style spicy rice recipe! It's gluten free, dairy free and low FODMAP.
Course Main Course
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
160glong grain rice
400gtin of chopped tomatoes
1/4tspchilli pureeor double it if using dried chilli flakes
1/2red pepperfinely diced
1/2green pepperfinely diced
3tspgarlic-infused olive oil(make sure it has no bits of garlic in it if you're low FODMAP)
handfulfreshly chopped chives
Grab a large saucepan (around 30cm wide). Start by frying your diced pepper in the garlic-infused olive oil for a minute or two until slightly softened.
Add all of your spices, chilli puree, salt and pepper and fry until the pepper is fairly well coated.
Next, add your chopped tomatoes and boiling water to the saucepan and stir in. Immediately add your long grain rice and stir in.
Turn the heat down and simmer until all the liquid has evaporated and your rice is well cooked. Make sure you're constantly stirring it every now and then so it doesn't stick to the pan. You can always add a little extra water if it's reduced and your rice still isn't cooked. This should take around 20-25 minutes.
Serve up with my Peri-Peri chicken and enjoy!
Just under a quarter of this recipe is a safe serving size during the elimination phase of the low FODMAP diet.