Spanish Rice [recipe]

This is an original recipe by a lady named Diana, from Bristol

Serves 6

• 1 large onion
• 1/2 red pepper
• 1/2 green pepper
• 2 cups/400g long grain rice
• 2 cups/500ml hot stock
• 500ml carton passata
• 1-2 cloves garlic
• Your choice of cooked chicken, cooked prawns, mussels or chorizo
• 50g frozen peas (or mixed veg)
• 50g tinned/frozen sweetcorn (or mixed veg)
• 1 tsp paprika and dried/fresh herbs (optional)

Finely chop the large onion, red pepper and green pepper and fry gently in a little olive oil until softened. Add the paprika and herbs, if using. Add two cups of long grain rice and stir it around until coated. Add the passata and stock and stir well.

Place in a suitable container. Cover and microwave for 5 minutes on high. Sir well, then microwave for a further 10-15 minutes on medium until the rice has absorbed the tomato liquid. Add some more stock or boiling water during the cooking time, if there's not enough liquid to cook the rice.

Meanwhile chop some garlic and heat gently in a little olive oil then add cooked prawns, mussels, chopped cooked chicken, some chopped chorizo or cooked spicy sausage - whatever you fancy - and heat through.

Add the peas and sweetcorn, and cook for a further 2 minutes, then stir into the rice mixture.

Just before serving squeeze some lemon juice over.

Serve with lemon wedges.

Variation: For a vegetarian version just leave out the meat and fish and add extra vegetables such as green beans and mushrooms, or add some Quorn pieces.

To save money, use frozen mixed veg.

Not suitable for freezing.

- I cook my rice on the hob as I don't like microwaving, just follow your own packet instructions to cook on the hob.