Quorn Vegetarian Spanish Chicken and Rice

Heat the oil in a large heavy based frying pan and fry the onion for 5 minutes until starting to soften. Add the peppers and continue to cook for a further 3 – 4 minutes until they are beginning to soften.

Stir in the garlic, paprika, oregano and chilli flakes and cook for just a minute.

Add the rice and toss together well with the vegetables and spices and then pour in the chopped tomatoes and vegetable stock and bring to a gentle simmer.

Place the Quorn Fillets on top of the rice and vegetables covering in the sauce and simmer gently for 15 minutes until most of the liquid has been absorbed. Stir through the peas and cook for a further 5 minutes until the rice is cooked and tender.

Scatter over the flat leaf parsley and ladle into serving bowls. Serve each with a wedge of lemon for squeezing over the top before eating.