Thoroughly wash the chard and cut into large slices using both the leaves and stalk.
In a medium sized saucepan, gently heat the oil and saute the onion and garlic for around 10 minutes or until the onion is translucent.
Add the chard and chili and saute for a minute or two until the chard wilts.
Pour in the tomato puree and water, bring to the boil and simmer for 5 minutes.
Add the rice and continue to simmer with the lid on for a further 10 to 15 minutes or until the rice is cooked. You might like to add a little extra water to create more of a sauce consistency.
Remove from the heat, allow to stand for 5 minutes and serve.
Recipe Notes
This dish will keep refrigerated for 3 days and is microwavable.