heat the oil in a saucepan and fry the onion for 2-3 min, then add the mushrooms and cook for a further 2 mins.
stir in the rice, the add the stock, peas, baby sweetcorn and curry powder. stir well. bring to the boil, turn down the heat and simmer for about 15-20 mins, until the rice is tender, adding more water if necessary.
serve the rice in bowls and sprinkle the tomato over the top.
Originally Submitted
7/6/2013
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