sunflour oil
1 medium onion, chopped
1 celery stick, chopped
1/2 red pepper, chopped
14oz rice
1 3/4 pints chicken stock
1 tbsp tomato puree
8oz cold roast chicken or pork, thickly sliced (ie leftovers!)
3oz frozen peas
Heat oil in a heavy saucepan and fry celery, onion and pepper till soft.
Add rice, stock and puree and simmer uncovered for 10 minutes.
Stir in the cold meat and peas and simmer for 5 more minutes.
Switch off heat and leave to stand for 5 minutes before serving.
Added April 2002.