Nando's Peri-Peri Sauces from South Africa. This recipe serves 6 and uses one of my favorite Nando's products, their Roasted Reds Cooking & Grilling Sauce made with roasted sweet red peppers, tomatoes, and just a touch of Peri Peri chili peppers.
1 onion, chopped
4 Tbs olive oil
1 cup long grain rice
1/4 cup brown lentils, picked over & rinsed
1 1/2 cups chicken or vegetable stock or broth
1 jar Nando's Roasted Reds Cooking Sauce
2 bay leaves
1/2 tsp salt, optional
Chopped fresh cilantro or parsley as garnish, if desired
Preheat oven to 350F degrees. In a large, oven-safe lidded pot saute the onion in the olive oil until translucent and soft. Add the rice and saute for a couple of minutes, making sure the rice is well-coated with the oil. Stir in the stock or broth and the Roasted Reds Sauce, and bring to a boil. Add the lentils and bay leaves, stir & cover, then place the covered pot in the oven and cook at 350F degrees for 30 minutes. Remove from oven, uncover and fluff with fork - if all the liquid is not absorbed, return to oven for a few more minutes until the liquid is absorbed (rice should still be moist). Taste and season with salt if desired. Sprinkle with chopped cilantro or parsley as garnish, if desired.