1. Fry the onions, garlic, mushrooms and peppers in a few sprays of oil for 5 minutes.
2. Add the rice and stir for 1 minute.
3. Pour in 2 pints cold water, stir through, then add the tomato sauce, spices and dried herbs.
4. Cook on a medium heat until the water is absorbed (about 15 minutes) then add the spring onions.
5. Cook for a further 2 minutes then serve, dressed with some fresh herbs, with either salad or crusty bread.