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1. Heat the oil in a large ovenproof pan and add the onions and garlic and cook for 5 minutes, until wilted.
2. Then add the tomatoes, beans and carrots, and cook gently for 2–3 minutes.
3. Next, add the peas, peppers and Uncle Ben's Long Grain Rice, and coat in the oil.
4. Then add the saffron and cook for a further minute.
5. Next, add the hot stock to the pan and return to the boil.
6. Stirring constantly, cook for a further 10 minutes or until the liquid is absorbed and the rice is soft and cooked.
7. Finally, just before serving, add the chopped parsley, and the salt and pepper to taste. |