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.