Heat the oil in a pan over a medium heat. Add the onion and pepper and cook for 2 minutes.
Add the rice and stir. Toast the rice in the pan for 2 minutes.
Add the rest of the ingredients (except the parsley). Stir and simmer for 15 minutes or until all the liquid has gone.
Remove from the heat, fluff up the rice with a fork and add the parsley.
Make this dish even easier and swap out half the tomato sauce for some salsa. You will need to then adjust the seasoning, but it's a really easy way to add lots of flavour.
The amount of liquid in this recipe should be seen as a guideline. If you cook this at a higher cooking temperature, then you may need to add some extra liquid, so do keep checking on it.
Make sure you don't skip the step of toasting the rice first. You want to make sure that it is almost translucent before adding the sauce. Once the sauce is added, make sure you bring it to the boil before lowering it to a simmer, otherwise the rice won't be cooked through.
Make sure you don't overcook the rice, otherwise the whole dish will become mushy.
Don't cook it so long that there is no liquid left in the pan, as some of the liquid will absorb as it cools down with the lid on before fluffing it up.