How to make it

  • Puree tomatoes, onion, garlic and 1/2 cup of the stock in an electric blender.
  • Heat oil in a saucepan and sauté rice until it turns golden.
  • Add tomato puree, remaining stock, salt and pepper then bring to boil and lower heat to simmer.
  • Cover and simmer until most of the liquid has been absorbed approximately 15 minutes.
  • Mix in peas and continue cooking until all liquid has been absorbed.

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