|Butter||1 Ounce (25 Gram)|
|Onion||1 Medium, skinned and chopped|
|Green pepper||1 , seeded and sliced|
|Long grain rice||8 Ounce (225 Gram)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Chicken stock||1 Pint (600 Milliliter)|
|Tomatoes||4 Medium, skinned and chopped|
Fry the onion and pepper.
Stir in the rice and cook for 2-3 minutes, then add the garlic, stock, tomatoes, salt and pepper.
Sprinkle in the sugar.
Bring the contents to the boil uncovered, stirring to prevent the rice sticking.
Put on the lid and bring to high (15 lb) pressure.
Cook for 7 minutes.
Reduce pressure quickly.
Adjust the seasoning and serve piled on a hot dish as an accompaniment to boiled chicken or rabbit.