1 teaspoon - oil
1 - onion (finely chopped)
100g - mushrooms (sliced)
150g - rice
300ml - veg stock
75g - peas
100g - baby sweetcorn (sliced)
1 teaspoon - curry powder
1 - tomato (chopped)

1 teaspoon - oil 1 - onion (finely chopped) 100 g - mushrooms (sliced) 150 g - rice 300 ml - veg stock 75 g - peas 100 g - baby sweetcorn (sliced) 1 teaspoon - curry powder 1 - tomato (chopped)

1. Heat the oil in a saucepan and fry the onions for 2-3 minutes. Add mushrooms and cook for a further 2 minutes,

2. Stir in the rice, then add the stock, peas, sweetcorn and curry powder.Stir well, bring to the boil, turn down the heat and simmer for 15-20 minutes, until rice is tender.

3. Serve the rice in bowls and sprinkle tomatoes.