less than 30 mins
10 to 30 mins
Preheat the oven to 220C/425F/Gas 7.
Bring the rice and chicken stock to the boil in a large ovenproof pan. Place in the oven for ten minutes.
Add in the mushrooms and peppers. Cover with a lid and return to the oven for three minutes.
Remove the rice from the oven and stir in the herbs and butter.
By Jeremy Pang
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