Step 1

Spray a large frying pan with low calorie cooking spray

Step 2

Add the chopped onion, peppers, cumin, chilli powder, turmeric and paprika. Cook until they start to brown slightly

Step 3

While waiting for them to brown, dissolve the chicken stock cube in the boiling water

Step 4

Add the rice to the onions and peppers and stir to mix well

Step 5

Pour in the hot stock, then add the chicken stock pot and stir

Step 6

Bring to the boil, then cover with a lid and cook according to the packet instructions (usually 10 - 12 minutes)

Step 7

Stir during cooking to stop it sticking to the pan

Step 8

Stir in the peas 4-5 minutes before the end of cooking and replace the lid

Step 9

When all the water has been absorbed and the rice is cooked, stir and serve!