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Spicy baked rice with herby feta

Basmati Rice

Olive Oil, plus an extra drizzle to serve

onion

clove garlic

Red Pepper

can Chickpeas

Lemon, juice of 1/2, the rest in wedges

Vegetable stock

Firemite or chilli paste

Feta, crumbled

chopped dill

Oven

Rinse the rice thoroughly, then leave to soak in a bowl of cold water. 

Heat the oil in a large ovenproof frying pan or a 1.5-litre flame-proof casserole dish and fry the onion with a pinch of salt for 3-4 minutes over a medium-high heat until starting to soften. 

Add the garlic and red pepper, then fry for another 3-4 minutes until starting to take on some colour.

Add the chickpeas and fry for another minute. 

Drain the rice and add to the pan, stirring to coat in the cooking juices. 

Dissolve the Firemite in the stock and pour over the top.

Bake for 35 minutes until golden and crispy on top. Let stand for 10 minutes. 

Meanwhile, combine the feta, dill, a drizzle of oil and some freshly ground black pepper. 

Spoon the feta mixture over the rice and serve with the lemon wedges