900 ml chicken stock
1 tbsp olive oil
1 onion, chopped
1 carrot, finely chopped
1 garlic clove, crushed
370 g rice
2 tsp salt
1 bay leaf
1 green chilli, deseeded and chopped
1 Purée the tomatoes and chicken stock in a blender, then strain the mixture through a sieve, discarding any pulp.
2 Heat the oil in a saucepan over a medium-high heat. Cook the onion and carrot for four minutes until soft.
3 Add the garlic and cook for another minute.
4 Stir in the rice and cook for three minutes until lightly toasted.
5 Add the tomato stock mixture and bring to the boil. Add the salt, bay leaf and green chilli. Reduce the heat and simmer, covered, for 20 minutes until the rice has absorbed the liquid.