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Ingredients:
50g (2 oz) polyunsaturated margarine
1 Large onion, peeled and finely chopped
1 Red pepper, cored, deseeded and finely diced
2 Cloves garlic, peeled and crushed
450g (1 lb) cooked chicken or beef, diced
225g (8 oz) long grain rice, well washed
Salt
Freshly ground black pepper
Pinch of saffron
Chicken or beef stock
100g (4 oz) peas, Fresh or frozen
50g (2 oz) Parmesan cheese
Directions:
Melt the margarine in a large pan-Fry the onion, pepper and garlic until cooked but not brown. Stir in the chicken or beef and rice and rice and fry until the rice turns white. Season very well with salt, pepper and saffron. Pour on enough stock to bring the liquid level about 2.5cm/1 inch above the top of the rice. Bring to the boil. Cover with the tight fitting lid and cook over the lowest heat for 15 minutes, without lifting the lid. Stir in the peas, cover and continue to cook for 5 minutes. Stir in the parmesan. Check the seasoning, adjust if necessary, and serve immediately.
Serves 4
