gluten freeRinse the rice
Rinse the Long-Grain White Rice under cold water until the water runs mostly clear, then drain it very well and shake off any excess water.
Prep the aromatics
Roughly chop the White Onion into a few big pieces, cut the Tomato into chunks if needed, and peel the Garlic.
Blend the sauce
Add the chopped onion, tomato, and garlic to a blender and blend until completely smooth and pourable, scraping down the sides once if any pieces cling there.
Toast the rice
Heat the Vegetable Oil in a large skillet or saucepan over medium heat. Add the drained rice and the Carrots, then stir often for 4 minutes until the grains look lightly toasted and the carrots start to soften at the edges.
Simmer the rice
Pour in the tomato puree and the warm Chicken Stock, then stir in the Salt and give everything one good stir to combine. Bring it to a boil, reduce the heat to low, cover tightly, and simmer for 10 minutes. Stir in the Green Peas, cover again, and cook for 5 minutes more, until the rice is tender and the liquid has been absorbed.
Rest the rice
Take the pan off the heat and let it rest, still covered, for 5 minutes so the steam finishes cooking the rice.
Fluff and serve
Fluff the rice gently with a fork, then spoon it into a serving dish and serve hot.
