3medium tomatoes – peeled and cut into small chunks
60ml/4 tbsp white wine
3tbspchopped parsley
Instructions
Cut the top of the peppers, scrape out the seeds and core. Blanch the peppers and their tops in a pan of boiling water for 3-5 minutes. Remove and drain on a rack.
Boil the rice you have chosen, following packet instructions, but drain and rinse in cold water 3 mins before full time.
In a large frying pan, heat 2 tbsp of oil and sauté the onions until soft. Stir in the chopped anchovy pieces and the garlic and mash them. Add tomatoes and wine. Cook for 5 mins.