Meanwhile, put the remaining tablespoon of olive oil, the sliced onion and pepper in a large frying pan or sauté pan (must have a lid). Fry gently, with the lid on, for 5 minutes or until softened but not browned. Stir occasionally.
Remove the lid, add the garlic, chilli and spices and fry for 2 minutes, stirring occasionally.
Add the rice and stir to coat the rice in the onions, garlic and spices, then add the coconut milk and water and bring to the boil. Put the lid on the frying pan and turn the heat right down, simmer for 7 minutes.
Suitable for freezing. Defrost before reheating.
Reheat until piping hot in the microwave or oven.
To reheat in the oven: cook in an ovenproof dish, covered with foil at 180C / 160C fan/ gas mark 4 / 350F, for 20 minutes or until piping hot all the way through.
Nutrition information is approximate and meant as a guideline only.