Mexican red rice | Gourmet Traveller

Ingredients

• 2 vine-ripened tomatoes
• 2 tbsp sunflower oil
• 400 gm long-grain rice (2 cups)
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 400 ml warm chicken stock or water
• 120 gm frozen baby peas (1 cup)
• To serve: coriander leaves