Spicy Rice Salad

Okay so I'm aware that having been bashed around in my bag all day, this one doesn't look particularly appetising - but what it lacks in looks it definitely makes up for in flavour, and beats a soggy cheese sarnie any day.

It was so simple to whip up last night too - I fried a little chopped chilli and spring onion in a dash of olive oil, just for a minute of two. I then added a teaspoon of tomato purée and twice the volume of vegetable stock to brown rice, giving it all a big stir. I then turned it down to a really low simmer and then forgot about it for twenty minutes or so. When the rice was cooked, I tipped it onto some frozen peas and chopped orange pepper (any colour will do!) before leaving to cool. This defrosted the peas so they weren't frozen when I came to eat it but weren't overcooked. Once cool, I gave it all another tir (adding a few twists of black pepper) and chucked it in the fridge overnight. Lunch was worth looking forward to!