Instructions: Heat the margarine and oil in a large pan or wok. Add the chopped onion and cook over gentle heat until soft and translucent, about 10 minutes. Add the rice and cook over medium heat, stirring constantly, for a couple of minutes.

Then begin to add the stock, a little at a time, and simmer until each addition is absorbed. After about 10 minutes, add the saffron and garlic.

Continue cooking for 5 minutes or until the rice is tender. Then stir in the rest of the ingredients and stir until heated through. Check the seasoning.

Serve as soon as possible, with grated cheese.

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