Ingredient:
2 tbsp olive oil
1 onion, chopped
1 carrot, diced
200 g (7 oz) long grain rice
250 g (8 oz) tomatoes, finely chopped
500 ml (16 fl oz) hot chicken or vegetable stock
150 g (5 oz) sweetcorn kernels
90 g (3 oz) frozen peas
2 tbsp tomato puree
Salt and black pepper
1 garlic clove, crushed
Chopped parsley, to garnish (optional)

Method:
Heat the oil in frying pan, add the onion and carrot, and cook gently, stirring, for 3-5 minutes until the onion is softened but not coloured.

Add the rice, and stir to coat the grains in the oil. Add the tomatoes and stock.

Add the sweetcorn, peas, and tomato puree, and bring to a boil. Simmer, stirring occasionally, for 12-15 minutes or until the rice is tender and the liquid has been absorbed.

Add salt and pepper to taste, and stir in the garlic. Serve at once, sprinkled with parsley if you like.