Spanish Tomato Rice

Spanish Tomato Rice

Serves 4

1 tbsp oil

1 onion, chopped

2 garlic cloves, crushed

1 red pepper, chopped

1 courgette, chopped

1 tsp chilli powder

1 tsp turmeric

240g long grain rice

450ml vegetable stock

60ml dry white wine

420g can chopped tomatoes

180g canned black-eye beans

90g frozen peas

1 tbsp chopped fresh sage/2 tsp dried sage

salt and pepper

4 tbsp Parmesan

Heat oil, fry onion and garlic, 3-4 mins until softened, stirring. Add red pepper and courgette, fry 2 mins.

Stir in chilli and turmeric. Add rice and fry 2-3 mins.

Add stock, wine, tomatoes and bean. Bring to the boil, reduce the heat and simmer for 10 mins.

Stir in peas, sage and seasoning. Simmer until the rice is tender, approx 5 mins.

Serve sprinkled with Parmesan.