Spicy baked rice with herby feta

Step by Step

Step 1

Preheat the oven to 200°C, gas mark 6. 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.

Step 2

Add the chickpeas and fry for another minute. Drain the rice and add to the pan, stirring to coat in the cooking juices. Add the lemon juice and season lightly. Dissolve the stock pot in 500ml just-boiled water and pour over the top.

Step 3

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