Mexican rice

Serve this one-pot rice side as a component of a Mexican devour. 

Fixings 

2 tablespoons additional virgin olive oil 

1 darker onion, finely hacked 

1 carrot, diced 

2 garlic cloves, squashed 

1/2 teaspoon ground cumin 

1 glass white rice 

2 glasses Massel chicken style fluid stock 

1/2 glass tomato passata 

1/2 glass solidified peas 

Generally slashed new coriander leaves, to serve 

Select all fixings 

Technique 

Stage 1 

Warmth oil in a substantial based pot over medium warmth. Include onion and carrot. Cook for 5 minutes or until diminished. Include garlic and cumin. Cook, mixing, for 1 minute or until fragrant. 

Stage 2 

Include rice. Cook, blending, for 2 minutes. Include stock and tomato passata. Convey to the bubble. Cover. Diminish warmth to low. Cook for 12 minutes or until the point that rice is only delicate. Expel from warm. Include peas. Stand, secured, for 5 minutes. 

Stage 3 

Season with salt and pepper. Blend to consolidate. Serve sprinkled with coriander clears out.