Tomato and Hotdog Pilaf

Ingredients (serves 4)
3 teaspoons olive oil
1 pound reduced-fat beef hot dogs
1 large brown onion, finely chopped
1 garlic clove, crushed
1 1/2 cups basmati rice, rinsed, drained
5 oz button mushrooms, sliced
14 oz tomato puree
1 1/4 cups salt-reduced chicken stock
1 cup frozen peas

Directions:
Preheat oven to 350 F . Heat 1 teaspoon oil in a large, non-stick frying pan over medium heat. Add hot dogs. Cook, turning occasionally, for 10 minutes or until browned. Transfer to a plate. Set aside.
Add 1 teaspoon oil, onion and garlic to frying pan. Cook, stirring often, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute. Transfer to a 10-cup capacity ovenproof dish. Thickly slice hot dogs and place on top of rice.
Add remaining oil and mushroom to frying pan. Cook for 2 to 3 minutes or until mushroom begins to release liquid. Add tomato puree and stock. Bring to the boil. Pour over rice and stir to combine. Cover dish with a tight-fitting lid. Bake for 40 minutes. Add peas. Bake, covered, for a further 5 minutes. Season with salt and pepper and serve.