In a large frying pan, heat the oil and fry the onion for 4-5 minutes until soft. Add in the pepper and roasted pepper and fry for 3-4 minutes. Sprinkle over the peri peri seasoning with plenty of salt and pepper and stir through the rice.
2
Pour in the vegetable stock and mix well. Bring to the boil and then reduce to a simmer and cook for 10-12 minutes or until the rice is tender.
3
Stir through the peas and sweetcorn and top with the chopped parsley. Serve immediately.
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