1 ¼ cup (250grams)uncooked long grain white rice, or basmati/jasmine
2½ cups (600mls)water, plus more if needed
INSTRUCTIONS
Heat the olive oil in a large pan over a medium heat until hot & shimmering.
Saute the onions until translucent. If you don't want to use oil dry fry them or use a drop of water instead.
Add the carrots, garlic and bell peppers and continue cooking for a few more minutes then add the rice, tomatoes, peas, spices, seasoning and water.
Cook until the liquid starts to bubble, give it a real good stir, turn down low, cover with a lid and cook until the rice is tender and the liquid has been absorbed. If it gets to the stage where the water is absorbed and the rice isn't quite tender, you can boil a kettle and add another ¼ cup or so of water and put the lid back on to finish it off.