TOMATO RICE WITH PEAS

TOMATO  RICE  WITH  PEAS:

INGREDIENTS:

400  g white rice
1  onion, chopped
2-3  cloves, garlic peeled, smashed
350  g canned Italian tomato
3-4  tbsp  olive oil
1  litre  chicken stock
1  hot chilli
175  g  green peas
4  tbsp  chopped fresh coriander
Salt and pepper to taste

To serve:
1  large avocado, sprinkled with lime juice
Lemon wedges
4  chopped spring onions
1  tbsp chopped fresh coriander

METHOD:

• Wash the rice in running water and soak for 15 minutes. In a food processor, place onion, garlic, tomatoes to make a puree.
• Heat oil in a casserole, add rice and fry until golden.  Add the puree to the rice and bring the mixture to a boil.
• Add stock and let it boil again. Now add the chilli. Season with salt and pepper and simmer over low heat until rice is tender and all the liquid absorbed.
• Remove the chilli. Add peas and coriander and heat for five minutes. Fork through gently and serve the dish in a bowl.
• Arrange avocado and lime slices and garnish with chopped spring onions and coriander.

Note:  Serve hot.