One Pot Korma Style Baked Rice

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the sliced pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.

Lower the heat to medium and stir the curry powder and korma curry paste into the pan. Fry for 30 secs.

Add the rice to the pan. Stir to combine. 

Pour the boiled water for the rice (see pantry for amount) and vegetable stock paste into the pan. Season with salt and pepper, then stir to combine. 

Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked, 15- 20 mins. 

Once the rice is cooked, remove from the oven.

Stir through the mango chutney, peas and butter (see pantry for amount). Season with salt and pepper. 

Cover for 1 min to warm through the peas.