Servings: 6
Ingredients:

1 1/2 cups (375 ml) long-grain unconverted white rice
1/3 cup (85 ml) vegetable oil
8 ounces (225 g) tomatoes, roughly chopped (about 1 1/2 cups/375 ml)
1/4 small white onion, roughly chopped
1 garlic clove, roughly chopped
about 3 1/2 cups (875 ml) well-salted chicken broth
1 small carrot, scraped and thinly sliced (optional)
2 tablespoons peas (optional)
1 whole sprig parsley (optional)
salt to taste

Note:

For this quantity you will need a heavy-bottomed, flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across.

Directions:

Pour hot water to cover over the rice and let it stand for about 5 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain for a few minutes.

Heat the oil. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry until just turning color, stirring and turning the rice over so it will cook evenly and will not stick to the pan. This process should take about 10 minutes – depending, of course, on the size of the pan – but it should be done over high heat or the rice will become mushy in its final stage. Tip the pan to one side and drain off any excess oil or drain rice in a fine strainer.

Blend the tomatoes, onion, and garlic until smooth