Total cooking and preparation time approximately 25 minutes

Serves 4

Ingredients

2 tbsp olive oil
1 large or 2 small onions, chopped
2 cloves garlic, crushed
2 green peppers, chopped
2 cups rice
4 cups chicken or vegetable stock
2 tbsp dried parsley
½ tsp salt
½ tsp coarse ground black pepper
1½ lb large peeled prawns, uncooked
1 cup green olives, pitted
2 tsp grated parmesan

Method

1. Heat the oil in a large frying pan on a moderate heat and fry the onion and garlic for about 3 minutes, until the onion has softened but is not brown.
2. Add the green pepper and rice, and fry for about another minute, stirring continuously.
3. Stir in the stock, parsley, salt and black pepper.
4. Bring to the boil, cover and simmer for about 15 minutes, until the rice is soft and fluffy.
5. Stir in the prawns, replace the lid on the frying pan, and cook for about another 5 minutes, until the prawns have turned pink.
6. Stir in the olives, then serve with the parmesan sprinkled over the top, with toasted pitta breads.