Place the diced onion and red pepper in a reasonably large saucepan. Cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
Remove the lid and add the chili flakes, turmeric and smoked paprika. Cook for 2 more minutes. Add a splash of water if it starts to get a little dry.
Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked.
After 7 minutes add the peas and stir. Re-cover with the lid and cook for 3 more minutes or until the rice is done to your liking and the peas are hot.