1 cup long grain rice
1 cup Peppadew® Piquanté Pepper and Olive Pasta Sauce
1½ cups water
Handful pitted black olives, chopped
3 spring onions, sliced
Rinse the rice, then place in a saucepan with the Peppadew® Piquanté Pepper and Olive Pasta Sauce and water.
Bring to the boil, then lower heat to a simmer and cook rice until tender, 15-20 minutes.
Stir in olives and spring onions and serve immediately.