spiceless ‘paella’ style rice

Ingredients:
Peppers (2-3 whole, any colours, thinly sliced, into cubes, etc)
Courgette (1 whole, cut into cubes)
Cherry tomatoes (1-2 cups, whole)
Olives (1-3 tbsp, black or green)
Chickpeas (1/2-1 can)
Sunflower seeds (1-2 tbsp)
Garlic (2 cloves, crushed)
Arborio rice (1-2 cups)
Water
Salt & pepper

Optional:
Any vegetables, onion, aubergine, soya pieces, spices

Method:
Chop some of the peppers into small cubes and fry. Add larger pieces and fry. Add courgette and cherry tomatoes and continue to fry until slightly blackened and sweet but not completely burnt.
Add in garlic and rice and enough water to cover the mixture. Continue cooking on low medium heat, stirring and adding water until rice and vegetables are cooked. Add remaining ingredients and serve.

Leftover rice can be used to make arancini- recipe here

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