Smoky Spanish-Style Pepper Rice With Garlic Mayo

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and your ground turmeric and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your yellow rice

Peel and finely dice half your red onion[s]

Cut the remaining onion into thin wedges

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the diced onion, most of the grated garlic (you'll use the rest later!) and a generous pinch of salt and sugar and cook for 3-4 min or until softened and slightly caramelised

While the onion is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Boil half a kettle

Once the onion and garlic has softened, add your ground smoked paprika to the pan with a generous pinch of salt and cook until fragrant

Once fragrant, add the sliced pepper and onion wedges to the pan with a pinch of salt and pepper and cook for 4-5 min or until slightly softened

Meanwhile, combine your mayo with the remaining grated garlic (not a big garlic fan? Try using less!), a very small splash of cold water and a pinch of salt – this is your garlic mayo

Once slightly softened, add your tomato paste to the pan and cook for 1-2 min, then add 80ml [100ml] [130ml] boiled water and reduce the heat to medium

Add your garden veg mix, give everything a good mix up and cook for 2 min or until warmed through

Once the rice is cooked, stir through your vegetable stock mix

Add the yellow rice to the cooked veg and mix it all together until fully combined – this is your smoky Spanish-style pepper rice