200g long grain rice;
250g tomatoes, peeled, seeded and diced;
1 onion, chopped;
1 carrot, diced;
150g sweetcorn kernals;
90g frozen peas;
1 garlic clove, crushed;
2 tbsp tomato puree;
500ml hot vegetable stock;
2 tbsp olive oil;
salt and pepper;
chopped parsley to garnish (optional)
Heat the oil in a frying pan and gently cook the carrot and onion until softened.
Stir in the rice until the grains are coated in the oil, and add the tomatoes and stock.
Add the peas, sweetcorn and tomato puree. Bring to the boil. Leave to simmer, stirring occasionally until the rice is tender and the liquid absorbed.
Season with salt and pepper and stir in the garlic.
Serve immediately garnished with parsley.
