Ingredients

250g SunRice Arborio Rice
60g butter
1 onion, diced
1 litre vegetable stock
1/2 red capsicum, sliced
1/2 green capsicum, sliced
150g mushrooms, sliced
2 tomatoes, peeled
1 small can kidney beans
salt and pepper

Instructions

• In a deep pan over medium heat, melt half of the butter and fry the onion until golden
• Slowly incorporate the rice and stir in 500ml of the stock. Turn off heat and set aside.
• In another pan, saute the capsicum and mushrooms. Stir in the tomatoes and let cook for about 6 to 8 minutes.
• Add cooked vegetables to the rice mixture. Stir in the beans and remaining stock. Season with salt and pepper. Serve hot.