Mushroom & rice one-pot

Serves 4 Prep 20 mins Cook 30 mins 83p a portion 282 kcals, 5g fat, 1g sat. fat, 7g sugar

1 tbsp olive oil 1 large onion, chopped 2 tsp chopped rosemary or 1 tsp dried 250g chestnut mushrooms, quartered 2 red peppers, sliced 400g can chopped tomatoes 425ml vegetable stock handful parsley, chopped

1 Heat oven to 190C/170C fan/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.

2 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.