Roast beef with coriander pilaf

Quick and easy, pilaf is a tasty and inventive way to serve leftover roast beef.

• 40g butter
• 1 brown onion, finely chopped
• 1 long red chilli, deseeded, finely chopped
• 1 1/2 cups SunRice Basmati Rice
• 3 cups Campbell's Real Stock Chicken
• 1 cup coriander leaves
• 320g sliced rare roast beef
• harissa (see note) and yoghurt, to serve

1. Step 1

   Preheat oven to 180°C. Melt butter in a non-stick frying pan over medium heat. Add onion. Cook for 3 minutes or until tender. Add chilli and rice. Stir until well combined. Add stock. Bring to the boil.

2. Step 2

   Pour mixture into an ovenproof baking dish. Cover with foil. Bake for 20 to 25 minutes or until rice is tender.

3. Step 3

   Add coriander and salt and pepper to rice. Stir until well combined. Spoon pilaf onto serving plates. Serve with beef, harissa and yoghurt.

Harissa is a spicy Middle Eastern paste. You could replace it with chutney.