Ingredients

• 45 g butter or 45 g margarine
• 1 medium onion, peeled and chopped
• 1 1/2 cups uncooked rice
• 1 medium red pepper, cored, seeded and chopped
• 1 teaspoon chili powder
• 1 teaspoon origanum
• 1 cup tomato juice
• 1/2 cup tomato puree
• 1 cup water
• 1 teaspoon salt

Instructions

1. Melt the butter in a heavy 3 litre saucepan over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft.

2. Stir in the rice, red pepper, chilli powder, origanum, tomato juice and tomato puree, then add the water and salt. Stir once, cover and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender, and the liquid has been absorbed.