Vegetarian Paella - Version 2

Ingredients

1 tbsp olive oil
1 clove garlic - crushed
1 medium onion - sliced
1 cup of long grain rice
1 handful of baby carrots - scrubbed or peeled
1 handful of baby sweetcorn (on the cob) - washed
1 handful of mangetout - washed and topped and tailed
1 handful of green beans - washed and topped and tailed
1 large handful of unsalted cashew nuts
5 or so chestnut mushrooms - chopped (can be fairly large pieces if everyone in the family is happy with them)
1 carton of passatta
2 cups of water
1 red pepper - diced
1 green pepper - diced
1 handful of petit pois (frozen)
1 handful of sweetcorn (frozen)
1 tsp paprika
2 tsp fresh oregano - chopped

Method

Heat the oil in a large saucepan.  Add the onion and garlic and soften gently.  Add the rice and stir over a medium heat for 3 minutes.  Stir in baby carrots, green beans, baby sweetcorn, cashew nuts, passatta and the water.  Bring to the boil.  Boil uncovered for about 10 minutes, until the rice is tender and most of the liquid is absorbed.  Add the remaining ingredients  (except peas and sweetcorn) and mix well.  Reduce the heat and cover. Simmer for about 5 minutes or until the peppers are soft. Add the peas and sweetcorn and cook until heated through and no more.