ASDA part of the Wal-Mart family

• 3tbsp olive oil
• 1 onion, halved and sliced
• 2 garlic cloves, crushed
• 100g carrots, trimmed and sliced
• 100g leeks, trimmed and sliced
• 1 red pepper, deseeded and roughly chopped
• 200g courgette, sliced
• 150g Asda Baby Corn
• 350g Asda Basmati Rice
• 700ml vegetable stock
• 1 x 400g can Asda Chickpeas, drained and rinsed
• 100g Cheddar cheese, grated

1 Preheat oven to 180C/160C Fan/Gas 4. Heat oil in a large pan. Add the onions and garlic and cook until soft. Add the carrots, leeks, pepper, courgette and corn and cook, stirring, for 5 minutes.

2 Transfer to a non-stick roasting tin, mix in the rice, stock and chickpeas. Season, cover with foil.

3 Bake for 30-35 minutes, uncovering and stirring twice, (add water if dry) until rice is cooked and stock absorbed. Scatter with cheese and cook uncovered until cheese melts.