Tomato rice with tuna and peas

Ingredients for 4 portions

• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 300 gRice
• 400 gCrushed tomatoes
• 1 tspPaprika
• 750 mlVegetable stock, hot
• to tasteSalt
• to tasteBlack pepper
• 350 gTuna, 2 tins, drained
• 150 gGreen peas, frozen
• 40 gGrated cheese, to serve (optional)

Method

1. Heat the oil in a wide pan and soften the onion, pepper and garlic over a medium heat for about 7 minutes.
2. Stir in the rice and fry for 1–2 minutes, stirring.
3. Add the crushed tomatoes, paprika and hot stock, season with salt and pepper and bring to the boil.
4. Lower the heat, cover and cook for 13 minutes.
5. Add the tuna in chunks and the peas and fold through gently.
6. Cover and cook for 5 more minutes, until the rice is tender and still a little saucy.
7. Serve straight away, with grated cheese if you like.

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