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
Important information for web customers in the UK (please read before placing your order.
We try our best to ship your parcel within 2-3 working days of receipt of your order.
We ship Monday - Friday up to 15:00, any order received after this time will be carried over to the next working day.
We produce fresh made to order tortillas Sunday - Thursday, therefore if you would like tortillas for the weekend, please ensure your order is in by Friday 15:30 (orders for tortillas by case and larger amounts by 08:00 Thursday).
Orders and deliveries will only be processed on working postal days, so please take this into consideration when ordering during a holiday period. If you need your parcel by a certain day, please email email@example.com or phone us 0208 969 5640 to discuss it and we’ll do our best to accommodate you.