Mexican tomato rice

Versions of this dish - a relative of spanish rice - are popular all over South America. It is a delicious medley of rice, tomatoes, peas and aromatic flavourings.

Ingredients

Instructions

1. Pour the tomatoes and juice into a blender, and process until smooth.
2. Heat the oil in a large, heavy pan, add the onion and garlic and cooker over a medium heat for
   2 minutes until softened. Stir in the rice and stir-fry for
   1-2 minutes.
3. Add the tomato mixture and stir over a medium heat for
   3-4 minutes until all the liquid has been absorbed.
4. Stir in the stock, salt, whole chillis and peas. Bring to the boil. Cover and simmer for about
   6 minutes, stirring occasionally, until the rice is just tender.
5. Remove the pan from the heat, cover it with a tight fitting lid and leave it to stand in a warm place for
   5 minutes.
6. Remove the chillis, fluff up the rice lightly with a fork, and serve in warmed bowls, sprinkled with black pepper. The chillis can be used as a garnish if you like.

The Half Hour Cook