This Portuguese Rice is fragrant, lightly spiced, and so comforting! You can easily eat a bowlful all on it's own.
If you've ever been to Nando's, you'll know their rice is anything but boring! It is fluffy, golden, and full of flavor. This is my take on that classic side dish, and it's surprisingly easy to make at home.
The gentle spring adds warmth without too much heat, making it a perfect family-friendly side dish. Whether you're planning a homemade Nando's night or just need a quick and tasty side dish, this Portuguese Rice is sure to become a favorite at your table!
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Onion: You can use any onion that you have available. I use a regular brown onion, but white, yellow or red works fine.
Red Bell Pepper: This adds those recognizable chunks of red to your yellow rice. However you can use green, orange, or yellow bell peppers instead.
Garlic: As always, measure garlic with your heart! I think my recipe is a but heavier on the garlic that Nando's, but for us it's perfect.
Dried Cilantro/Dried Coriander Leaf: You can find these with the jars of dried herbs and spices at the grocery store. If you can't stand the taste, you can leave them out.
Long grain white rice: Use regular white rice, not the quick cook or par-boiled varieties.
Broth/stock: I use low-sodium chicken stock, but feel free to use vegetable stock if you prefer to keep the dish vegetarian. Be sure to use a low-sodium or reduced-salt variety, otherwise the finished dish will be too salty,
Lemon juice: This adds a bright freshness to the rice. I am sure they add a little lemon at Nando's. But you can leave it out if you prefer.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Rinse the rice well to remove any excess starch. I don't always rinse rice, but for this recipe, the extra ingredients in the rice can cause it to become a bit stickier, so it is a good idea to remove extra starch from the rice.
- Rinsing the rice causes it to hold onto some of the moisture. So it is important to rinse it, as the amount of broth used in the recipe assumes this extra moisture.
- Cook the onion and peppers over medium-high heat, so they soften and lightly color without burning. They should smell sweet and like you just want to eat a spoonful right away.
- Once you add the spices to the rice, keep stirring to stop everything from burning.
- When you add the broth/stock, bring it to a simmer over medium-high heat; you want big, gentle bubbles over the surface of the liquid. Once this happens, place a well-fitting lid on top and reduce the heat to low.
- Do not lift the lid while the rice is cooking, as this releases steam and can cause uneven cooking.
- Avoid stirring the rice while it is cooking, as this activates the starch in the rice and can result in a sticky finished dish.
- After the cooking time, rest the rice without lifting the lid. The rice is still cooking at this point. The steam in the pan is absorbed into the rice during the resting time so you don't want to release it.
- Once the rice has fully cooked, use a silicone spatula or rice paddle to fluff the rice. This stops the grains from breaking.
Why Is This Recipe Special?
I developed this recipe because we love Oven Baked Peri Peri Chicken and wanted a side other than fries with it. A few attempts were too spicy or ended up sticky, but this version is the one I have been making for the last year. I do sometimes add peas, but without peas is our favorite way, and I think you will love it too!
- It is perfect for having a Nando's style takeaway at home.
- It is family-friendly as the spices add flavor rather than heat.
- It is ready in under 30 minutes.
- It is incredibly versatile and pairs well with a wide range of main courses.
- It keeps well in the fridge or freezing, making leftovers ideal for lunches.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Make it spicer! Add heat to your rice with cayenne pepper or red pepper flakes. You can also add some chili oil to the finished rice.
- Add extra veggies. Peas and corn are easy to stir through. While things like carrots can be finely chopped and cooked with the onion and bell peppers.
- Turn it into a one-pan meal, by frying diced chicken (I prefer thighs as they don't dry out) with the onions. I double the spices and add them to the chicken before the rice.
- Turn it into a delicious lunch by adding a fried egg to the top of the rice and a sprinkle of herbs.
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FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
Yes! Cook the rice, let it cool, and then store it in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth/stock to bring it back to life. Add the lemon when you reheat rather than when first cooking the rice.
You sure can! Portion it into freezer-safe bags or container and store in the freezer for up to 3 months. Defrost overnight in the fridge and reheat as above.
No, it is a mild dish. It is more about the warmth and flavor of spices than the heat. If you love heat you can add a pinch of chili flakes or cayenne pepper.
I find long grain white rice works best, but basmati rice also works well within the same rice:broth ratio that is in the recipe. Other rices will take different amounts of liquid. Make sure you don't have a quick-cook or a par-boiled rice. These need different ratios of liquid.
As written it isn't suitable, but if you use vegetable broth/stock then it will be vegan.
It is so versatile. Of course peri peri chicken is a classic, but it is also lovely with garlic butter chicken, sriracha chicken, grilled fish, roasted veggies or even topped with a fried egg.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Portuguese Rice
For a classic Nando's experience at home, serve this Portuguese Rice with my Oven Baked Peri Peri Chicken, (as pictured) long with some grilled corn and a simple salad. I use an iceberg lettuce mix and dress it with my sriracha salad dressing.
It also pairs beautifully with grilled meats. try it along side a steak or pork chops, like these Spanish Pork Chops. Or add some Peri Peri Shrimp Skewers.
I like leftovers sprinkled with crispy chorizo or topped with a fried egg, and a sprinkle of cilantro/coriander leaves.
What to drink with Portuguese Rice
If you enjoy white wine with your meal, try a crisp Portuguese Vinho Verde (my favorite pairing). Its light, citrusy notes cut through the savoury rice and work perfectly if you have paired this with chicken or seafood.
A great red wine choice would be a Tempranillo. It has soft tennis and a hint of spice, which pair exceptionally well with the rice, especially when accompanied by meat. There is also a Portuguese red called Douro, which is medium-bodied with a delicious earthiness! But it is really hard to find.
For beer lovers, a light lager or pilsner is a perfect match. Both have a clean finish that compliments the spices in the rice without being too heavy.
If you're in the mood for a cocktail, a classic Caipirinha is a fun choice. Made with Cachaça, lime, and sugar, it has a zesty sweetness that is wonderful with the spices in the rice plus it works well with grilled meats and fish.
For a non-alcoholic pairing a sparkling lemonade or lemon lime soda works wonderfully. The bubbles and citrus complement the rice more than a sweet sugary soda.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Portuguese Rice, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Portuguese Rice
Ingredients
- 1½ cups long-grain white rice (Note 1)
- 4 tablespoon olive oil
- 1 small onion finely chopped (Note 2)
- ½ red bell pepper finely chopped (Note 3)
- 4 cloves garlic minced
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon dried coriander leaves (Note 4)
- 1 teaspoon salt
- 2¼ cups broth/stock (Note 5)
- ½ tablespoon lemon juice (Note 6)
Instructions
- Place the rice in a bowl and cover with water. Use your hand to turn the rice over in the bowl, be gentle as you don't want to break the grains. Carefully drain the water away and repeat this process twice more. Once you have rinsed the rice three times, use a fine-mesh sieve to drain the rice. To ensure you have washed away as much starch as possible, place the sieve under the flow of running water for 10-15 seconds. Leave the rice to drain. (Note 7)1½ cups long-grain white rice
- Heat the oil in a saucepan (one with a lid) over medium heat. Add the chopped onion and bell pepper and cook for 5 minutes until softened.4 tablespoon olive oil1 small onion½ red bell pepper
- Add the minced garlic and cook for 30 seconds.4 cloves garlic
- Add the rice and stir to coat all the grains in the oil.
- Add the spices and salt then mix to coat the rice.½ teaspoon paprika½ teaspoon smoked paprika½ teaspoon cumin powder½ teaspoon turmeric powder½ teaspoon dried coriander leaves1 teaspoon salt
- Add the broth and stir very gently to ensure the rice is all covered in liquid.2¼ cups broth/stock
- Bring it to a simmer over medium-high heat; you want large, gentle bubbles forming on the surface of the liquid. Once this happens, place a well-fitting lid on top and reduce the heat to low.
- Cook for 14 minutes and don't lift the lid during this time.
- Remove the pan from the heat and, without removing the lid, let it stand for 10 minutes.
- Sprinkle with the lemon juice, then gently turn the rice over using a rubber spatula or rice paddle.½ tablespoon lemon juice
Notes
- Use regular long-grain white rice, not quick-cook or parboiled varieties.
- You can use any onion that you have available. I use a regular brown onion. But white or red works fine.
- You can use green, orange, or yellow bell peppers instead or red.
- You can find dried cilantro/coriander leaf with the jars of dried herbs and spices at the grocery store. If you can't stand the taste, you can leave them out.
- I use low-sodium chicken stock, but feel free to use vegetable stock if you prefer to keep the dish vegetarian. Be sure to use a low-sodium or reduced-salt broth/stock; otherwise, the finished dish will be too salty.
- Lemon juice adds a bright freshness to the rice. I am sure they add a little lemon at Nando's. But you can leave it out if you prefer.
- Rinsing the rice helps it retain a little extra moisture. For this recipe, rinsing is essential because the cooking liquid is measured with that extra moisture in mind, ensuring the rice cooks perfectly.
Nutrition
Nutrition is per serving
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