Step 1

Heat the oven to 180°C. Finely dice the garlic and onion, then slice the peppers. Drain the olives and break in half, then quarter the tomatoes.

Step 2

Set a frying pan over a medium heat, then add the onions, garlic, peppers and a splash of olive oil. Cook for 10 mins, then add the tomato purée and cook for 2 mins until darkened in colour.

Step 3

Add the stock, rinsed rice, drained beans, olives, dried mint and tomatoes. Bring to the boil, season with salt and pepper, cover with a lid and pop in the oven for 25 mins. Remove the lid and pop back in the oven for 10 mins to crisp-up on top. Eat immediately, or divide into Tupperware for eating throughout the week.