Step 1

Put a large pan over medium heat and add the oil (or some water to keep oil-free).

Step 2

Once hot, add the onion and sauté until softened and just starting to colour.

Step 3

Add the garlic and chili and sauté for 1 minute more

Step 4

Add the carrot, bell pepper and raw rice and stir for a couple of minutes until the rice starts to make slight popping sounds.

Step 5

Add the stock, tomatoes, peas, salt and pepper. Stir well, and as soon as the liquid on the entire surface is bubbling, give it a good stir, put on the lid and turn the heat to low.

Step 6

Cook for 20 minutes with no peeking, then lift the lid and pull some rice aside with a spoon or tilt the pan to ensure most of the liquid has been absorbed.

Step 7

If when you check it there is still liquid present keep it on the heat with lid on for another 5 to 10 minutes before proceeding with the next step.

Step 8

Once the liquid has mostly gone, turn the heat off, and leave the pan with the lid on undisturbed for 5 to 10 minutes before serving.

Step 9

Taste to check seasoning and add more as required, then serve.