INSTRUCTIONS:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and sauté until soft. Stir in garlic and bell pepper and cook for 2–3 minutes. Add smoked paprika and Peri Peri spice blend; mix well.
3. Add rice and toast for 1–2 minutes, coating it in the spices. Pour in stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
4. Fluff with a fork, garnish with parsley, and add a squeeze of lemon.