1. Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor. 2. Heat the oil in a saucepan and sauté the rice until it turns golden. 3. Add the tomato puree, remaining stock, and salt and pepper to taste. 4. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes). 5. Mix in the peas and continue cooking until all the liquid has been absorbed. 6. Garnish with the optional garnishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
