|2 tablespoons olive oil
1 large onion, peeled and chopped
1 green pepper de-seeded and chopped
175g (6oz) chestnut mushrooms wiped and halved
3 cloves of garlic peeled and crushed
225g (8oz) long-grain white rice
400g (14oz) canned chopped tomatoes
570mi (1 pint) vegetable stock
1 tablespoon chopped fresh marjoram
1/2 teaspoon salt
225g (8oz) curly kale or spinach trimmed washed and shredded
225g (8oz) frozen peas
450g (1lb) cooked red kidney beans rinsed and drained.
1. Heat the oil in a large flameproof casserole or heavy saucepan and fry the onion,garlic and green pepper and mushrooms in it for 5 minutes, or until softened.
2. Stir in the rice, tomatoes, stock marjoram salt and some pepper and bring to the boil. Reduce the heat cover the pan and simmer gently for 20 minutes.
3. Add the curly kale or spinach, peas and beans. Stir well and cook covered for 5-10 minutes or until all stock has been absorbed. Turn into a heated dish
and serve with french bread.
Preparation time: 20 minutes
Cooking time: 30 minutes.