In a medium-large sized saucepan, fry the onions and garlic in the oil over a low heat.
While the onions & garlic are frying, wash the rice thoroughly in a sieve under running cold water, then add to the pan, stirring for a minute.
Dissolve the bouillon in the boiling water, add to the pan and cover with lid.
Chop the fish into pieces roughly 2.5cm (1in) wide and add to the pan after the rice has been cooking for approximately 3-4 minutes - just let it sit on top of the rice. Cover the pan again.
After another 2-3 minutes, gently stir in the peas.
Check the rice is cooked after 2 more minutes - it should have a bit of 'bite' to it. Keep the lid on and let it sit for a minute or two before serving.
This is really nice with other veg added if liked, such as mushrooms, cherry tomatoes, or green beans.
You could add a bit of spice & colour by frying the rice with a few saffron strands brought back from your Spanish holiday last year and add a bit of flavour by cooking the rice in a glass of white wine for a minute before adding the bouillon water.
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