Saffron and Sweet Pepper Rice

8 oz. long grain rice (225g)
8 oz mixed peppers (225g), finely chopped
1 - onion, peeled and finely chopped
1 T olive oil
0 - a few saffron threads
0 - black pepper
20 oz. vegetable stock (600 ml)
0 - pepper rings

Fry the onion and chopped peppers in the oil until soft. Add the rice and stir around for 30 seconds, then stir in the stock and saffron and season with black pepper. Bring to a boil, cover and simmer gently until the liquid has been absorbed. Garnish with pepper rings to serve.

From A Vegan Taste of Greece