Per 3⁄4 cup
11⁄2 cups long-grain white rice
1 large tomato, peeled, seeded, and chopped
1⁄3 medium white onion, roughly chopped
1 clove garlic, peeled and roughly chopped
1⁄3 cup safflower oil
31⁄2 cups vegetable stock
2 teaspoons salt
1⁄2 carrot, peeled and finely chopped
1⁄3 cup frozen green peas
Soak rice in hot water for 15 minutes; rinse and drain. Purée the tomato, onion, and garlic in a blender.
In a large saucepot over medium heat, fry the rice in the oil until it turns light gold in color, about 10 minutes. Pour off excess oil. Stir in the tomato purée and cook until almost dry, about 3 minutes.
Add stock, salt, carrots, and peas. Cover, and simmer over low heat for 18 minutes; liquid should be absorbed and rice tender. Remove from heat and let stand 5 minutes, then fluff with a fork.