Rouxbe

• 1/2 white onion
• 1 garlic clove
• 2 large tomatoes
• 1.5 cups chicken or vegetable stock (approx.)

To start the rice, first roughly chop the onion and garlic. Core and cut the tomatoes into large chunks.

Place everything into the blender with about half a cup of stock. Puree until smooth, and then pour into a measuring cup. Top up with chicken stock to measure 3 cups of liquid.

Related Drill-downs

• Chicken Stock Options
• How to Buy and Prepare Garlic

• 1 tbsp vegetable oil
• 1 cup converted rice

To cook the rice, heat a pot over medium-low heat. Once hot, add the oil and then the rice. Toast the rice until translucent and it just starts to brown, which should take about 5 minutes or so.

• 1 tsp Kosher salt

Once the rice is has nicely browned, add the tomato and stock mixture, followed by the salt. Increase the heat and bring it to a boil. Once boiling, give it one final stir. Turn the heat down to low, cover and let cook until most of the liquid has been absorbed, about 20 minutes.

• 1/2 cup frozen peas

Once the rice is done, gently fluff it with a fork and sprinkle with the peas. Recover and set aside for about 5 minutes. To finish, fold in the peas, taste for seasoning, and serve.