One pan sweet chilli vegetable rice

Nutrition assumes that this dish will be served to 4 people.

Recipe tips:

Cut the vegetables into small dice. Keep the vegetable pieces small; because they are mixed with rice, we don't want large chunky vegetables mixed in.
Allow the onions and bell pepper to soften before adding the rice. This gives the onions and bell peppers a head start in the cooking process, ensuring they are nicely softened once the rice has cooked.
Allow the rice to simmer gently. Once the rice and stock have come to a boil, be sure to turn the heat to simmer before covering the pan with a lid. Basmati rice cooks this way in 10 to 12 minutes, and leaving it to stand, covered and off the heat, for a further 10 minutes ensures it finishes cooking without the chance of it burning on the bottom of the pan.
Defrosted the frozen peas before adding them. If the rice isn't hot enough once the peas have been added, return the pan to a VERY low heat and stir gently to allow it to warm through. Don't add frozen peas - they will cool the rice too much.
Fluff the rice before serving. Use a fork to fluff the rice gently before serving. This separates the grains and prevents clumps.

Storage and freezing:

Refrigerator - allow the rice to cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
Freezing - portion the cooled rice into freezer-safe containers and freeze for up to 3 months. If using plastic bags, flatten the rice in the bag for easy storage and faster defrosting.
Defrosting - thaw in the refrigerator overnight, or use the defrost function on your microwave if you're in a hurry.
Reheating - transfer the rice to a saucepan and reheat on the hob. Add a splash of water or stock to loosen it if necessary. You could also reheat in the microwave.
Food safety - cooked rice should be cooled quickly and stored safely to avoid foodborne illness. Once the rice has finished cooking, remove the lid and allow it to cool for no more than 1 hour before transferring it to the fridge or freezer. Always reheat rice until it is piping hot and never reheat it more than once.