Put the rice in a sieve and rinse well under cold water until the water runs clear. Place the rice in a bowl with cold water and allow to soak for 10-15 minutes. Drain thoroughly.
Prepare your stock in a small saucepan, adding the salt, allow to get hot but not boiling.
In a heavy bottom saucepan about 20cm in diameter, over medium heat, add the oil when hot add the onion and cook until they just become sweet. Then add the rice, stir and fry until the onion becomes golden and the rice is chalky looking. Add the garlic and the carrot and stir until fragrant.
Stir in the tomato puree and cook until it has a dry appearance. Then add the stock and the split green chilli, stir, reduce the heat to low and cover with a tight-fitting lid — cook for 15 minutes or until done.
Remove from the heat, remove the lid, add the peas to the top in a single layer and place a clean tea towel over the pot, replace the top and let stand for 10 minutes to steam.
Lift the lid and the tea towel, fluff and mix in the peas, turn out onto a warmed serving dish.
Garnish with parsley or coriander
Cool Chile Updates
Delivery to France/ Denmark/ Netherlands is now available through the website. We will be using FedEx and costs have increased slightly, along with delivery times. It is possible you will also receive a duty and tax invoice from customs, we are yet to find an exact science to this but so far a few of our customers have been receiving charges that almost double their order. We will be experimenting week by week with other countries in Europe. If you wish to place an order to Europe please contact us directly and we can arrange.
Deliveries to Italy we can't facilitate currently. We have experienced many product restrictions and hefty government charges.
Business as usual! Click and collect still available!
We operate to a 3 working day turn around time - e.g. order on Monday received on Wednesday UK mainland. Orders without tortillas can move faster as tortillas are made fresh to order.