How to make it

  • 1 Purée the tomatoes and stock together until smooth. Set aside.
  • 2 Chop the onion and carrot, and mince the garlic. Sauté all in oil until soft, about 5 min.
  • 3 Stir in the rice and cook until lightly golden, about another 2 min.
  • 4 Stir in the tomato stock, and season to taste. Cut a slit in the chile and add along with the bay leaf. Bring to just beginning to boil.
  • 5 Cover, reduce the heat to low and simmer for 20-25 min. Add the frozen peas and let stand off the heat, still covered, for 5 min.

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