In a heavy-based pan or a casserole, fry the onion in the oil until golden brown. Add the vegetables, and fry for 2 or 3 minutes.
Pour on the stock, bring to the boil, and simmer until the vegetables are tender. Add the meat, rice and sherry, and cook for a further 5 minutes.
Season to taste, garnish with coriander, or flat-leaved parsley, and serve immediately.
© 2000 Frances Bissell. All rights reserved.