Mushroom & rice one-pot

• basmati rice↗200g g
• olive oil↗ tbsp
• onion↗

  chopped

• rosemary tsp

  or 1 tsp dried

• chestnut mushroom↗250g g

  quartered

• red peppers↗2

  sliced

• can chopped tomato400g g
• vegetable stock↗425ml ml
• parsley↗

  chopped

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.