Ingredients

Steps

• Heat oil in a large frying pan and cook sliced onions with salt for 6 minutes.
• Add garlic and chilli flakes and cook for another 2 minutes.
• Stir in tomatoes, rice, salt, and pepper.
• Pour in 500ml stock and simmer without stirring for 7 minutes.
• Scatter mussels and peas over the rice without mixing.
• Cover and cook for 5 minutes until liquid is absorbed and rice is tender.
• Serve hot ensuring everyone gets some crunchy rice from the bottom.