Heat a tablespoon of olive oil in a large saucepan over medium heat. Add diced onion and small red pepper, stirring well, and cook covered for about 3 minutes until softened.

Stir in a pinch of chili flakes, turmeric, and smoked paprika. Cook for an additional 2 minutes and add a splash of water if it looks too dry.

Add long grain rice, stirring it into the spiced vegetable mix. Pour in 600ml of hot chicken stock (or vegetable stock) along with salt and pepper. Bring to a boil, then reduce heat to simmer for about 7 minutes.

Stir in the frozen peas and cook covered for an additional 3 minutes until the rice is fluffy.