1. Measure the rice into a large pan of boiling salted water

2. Bring back to the boil and cook the rice for about 10minutes until tender

3. Drain the rice thoroughly through a colander

4. Peel and thinly slice the onion

5. Cut the green pepper and remove the stem, seeds and the midribs and shred the flesh finely

6. Melt the butter in a pan and add the vegetables

7. Cover the pan with a lid and cook gently for about 5minutes until the onion is soft

8. Stir in the tomatoes and their juice, salt, sugar, bay leaf and the cooked rice

9. Simmer the pan while uncovered for about 5minutes while stirring to prevent burning

10. When ready to serve, remove the bay leaf and arrange the rice mixture on a hot serving dish and sprinkle with grated cheese

List of ingredients required:

(serves 4 people)

6 oz (175g) long grain rice
14 or 16 oz tin tomatoes
2 level teaspoons caster sugar
1 onion
1 green pepper
1 oz (25g) butter
1/2 level teaspoon salt
1 bay leaf
1 to 2 oz (25 to 50g) Parmesan cheese