You know I love a one-pot dish, especially right now because I’m short on time but still craving something that actually tastes like effort went into it. This Nando’s chicken and halloumi rice bake is exactly that kind of recipe — everything from the chicken to the rice cooks together in one deep baking dish, so there’s barely anything to wash up afterward, and the flavour payoff is honestly out of proportion to how little hands-on work it needs.
If you’re a Nando’s fan (and let’s be honest, who isn’t), you already know that smoky, garlicky peri-peri flavour is hard to beat. This bake takes that same seasoning, lets it soak straight into the rice as it cooks, and finishes the whole thing with squeaky golden halloumi and a spoonful of sweet chilli jam on top. It’s the kind of dinner you can throw together on a weeknight without much planning, and it still feels like a proper meal.
Why You’ll Love This Recipe
- It’s genuinely one dish — chicken, veg, and rice all cook together, so cleanup takes minutes.
- The rice does all the work of soaking up the Nando’s seasoning and chicken stock, so every spoonful is packed with flavour.
- Halloumi added at the end stays gorgeously golden and squeaky instead of turning rubbery.
- It’s an easy way to feed a family of four without standing over the stove.
- You can dial the heat up or down depending on which Nando’s seasoning mix you use.
What You’ll Need
A quick look at what goes into this bake before we get to the method (full quantities are in the recipe card below):
- Chicken – largely diced, so it stays juicy through the long bake.
- Red onion, pepper, and garlic – the aromatic base that goes in raw and softens beautifully in the oven.
- Nando’s seasoning mix – this is where the classic peri-peri flavour comes from.
- Long grain rice – cooks directly in the dish, absorbing all the seasoned stock.
- Paprika, salt, and black pepper – for a little extra depth on top of the seasoning packet.
- Diluted chicken stock – the cooking liquid for the rice.
- Nando’s chilli jam – used both in the mix and as a finishing touch.
- Halloumi – added toward the end so it doesn’t overcook or go tough.
How I Make This Rice Bake
I always start by dicing the halloumi and sitting it on a bit of kitchen roll — this pulls out excess moisture so it browns better later instead of steaming. While the oven heats to 200°C, I chop everything else: onion, pepper, garlic, and the chicken.
Everything except the halloumi and chilli jam goes straight into one large, deep baking dish — chicken, veg, rice, seasoning, stock, paprika, salt and pepper. I give it all a good mix so the rice is evenly distributed and everything’s coated in the seasoning, then cover the dish with tin foil.
That goes into the oven for 35 minutes. When I pull it out, I give it a proper stir, scatter the diced halloumi over the top, and return it to the oven uncovered for another 15–20 minutes, until the rice is fully cooked and the halloumi has picked up a bit of colour.
Once it’s out, I split it between four plates or containers and finish each one with a spoonful of chilli jam.
Servings and Timing
This recipe serves 4 and takes about 15 minutes to prep, with roughly 50–55 minutes of oven time — so you’re looking at under an hour from start to finish, most of which is hands-off.
Tips and Variations
- Rice choice matters: stick with long grain rice here — it holds its shape well over the longer bake time. Basmati works too, but avoid short grain or risotto rice, which can turn gluey.
- Adjust the heat: Nando’s seasoning mixes range from mild to extra hot, so pick whichever suits your household — or split the dish and add extra chilli jam only to your own portion.
- Swap the veg: courgette, cherry tomatoes, or sweetcorn all work well stirred in alongside the pepper and onion if you want to bulk it out.
- Watch the halloumi timing: adding it too early means it goes rubbery by the time the rice finishes cooking, so hold off until that final 15–20 minute stretch.
- Check the rice before serving: ovens vary, so if the rice still has bite after 20 minutes, add a splash more stock and give it another 5–10 minutes covered.
If you like the idea of a one-pan chicken and rice dinner but want to switch up the flavour profile, my tandoori chicken and rice bake follows a similar hands-off method with warm Indian spices instead, and this Mexican chicken rice bake is another great one-dish option if you’re after something with a Tex-Mex kick.
Storage and Reheating
Fridge: Once cooled, store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm portions in the microwave, or reheat gently in a pan with a splash of water or stock to loosen the rice back up. I’d avoid reheating the halloumi at high heat for too long, since it can turn chewy — a quick blast is enough.
Freezer: I don’t recommend freezing this one, since the rice and halloumi both lose their texture once thawed.
FAQs
Can I use chicken thighs instead of breast? Yes, thighs work well here and tend to stay a little juicier through the longer cook time. Just make sure they’re diced to a similar size as you would breast for even cooking.
What if I don’t have Nando’s seasoning mix? You can substitute a peri-peri seasoning blend or make your own with paprika, garlic, chilli, and a touch of lemon — it won’t be identical, but it’ll get you close.
Do I need to pre-cook the rice? No, the rice cooks directly in the dish alongside everything else — that’s the whole point of a one-dish bake like this.
Can I make this ahead of time? You can chop everything and store it in the fridge a few hours ahead, then assemble and bake when you’re ready. I wouldn’t fully bake it and reheat later, since the rice can dry out.
Why dry the halloumi with kitchen roll first? Halloumi holds a surprising amount of moisture, and drying it briefly helps it brown properly in the oven instead of steaming, which is what gives it that lovely golden, slightly crisp edge.
Final Thoughts
This one-dish Nando’s chicken and halloumi rice bake has become one of my go-to dinners when I want something comforting without a sink full of pans afterward. The rice picks up every bit of that peri-peri flavour, the halloumi adds a satisfying finish, and the whole thing comes together with barely any effort. If you’re after more easy, one-pot dinners like this, my chicken broccoli rice casserole and creamy cajun chicken rice are both worth bookmarking too.
One-Pan Nando’s Chicken & Halloumi Rice Bake
Description
Ingredients
- 600 g chicken breast largely diced
- 2 small red onions diced
- 1 red or yellow pepper diced
- 4 garlic cloves minced, or use lazy garlic
- 1 packet Nando’s peri-peri seasoning mix
- 240 g long grain rice uncooked
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 800 ml chicken stock diluted
- 60 g Nando’s chilli jam for topping
- 200 g halloumi diced (1 standard packet)
Instructions
- Dice the halloumi into small cubes and place on a sheet of kitchen roll to absorb excess moisture. Set aside. Preheat the oven to 200°C (180°C fan / Gas 6). While the oven heats up, dice the chicken, onions, pepper, and mince the garlic.
- Add the chicken, onions, pepper, garlic, Nando’s seasoning mix, rice, paprika, salt, and black pepper to a large, deep oven-proof baking dish. Pour in the diluted chicken stock. Mix everything together thoroughly until the rice and chicken are evenly coated in the seasoning. Cover tightly with tin foil.
- Place the covered dish in the preheated oven and bake for 35 minutes. Remove from the oven, take off the foil, and give the contents a good stir. Scatter the diced halloumi evenly over the top. Return to the oven, uncovered, for a further 15–20 minutes until the rice is fully cooked through and the halloumi is golden.
- Remove from the oven and divide between 4 plates or meal prep containers. Spoon the chilli jam over each serving before serving.
Notes
- Use long grain rice only — basmati also works, but avoid short grain or risotto rice as it turns mushy in a bake like this.
- Pat the halloumi dry on kitchen roll before adding it to the dish. This removes excess moisture and helps it turn golden in the oven instead of steaming.
- Add the halloumi only in the last 15–20 minutes (uncovered). Adding it too early will make it tough and rubbery.
- If the rice still has bite at the end, add a small splash of hot stock, cover with foil, and return to the oven for a further 5–10 minutes.
- Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the rice. Not suitable for freezing.
- You can swap the pepper for courgette or add cherry tomatoes for extra veg without changing the cook time.
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