Spicy Tomato and Pea Pilaf

Ingredients

• 2 cups (250 ml cups) Jasmine or Basmati Rice
• 3½ cups Stock
• ¾ cup Peas (frozen)
• 4 tablespoons TOMATO KASAUNDI
• 1 finely sliced Onion
• 4 tablespoons Oil

Directions

Wash rice until water runs clear and drain. Heat through stock and keep aside. Pre heat oven to 150 degrees ( med setting). Heat oil in heavy based casserole dish which has a tight fitting lid. Fry onions until brown. Add Tomato Relish and peas and fry on low heat for a few minutes. Add drained rice and stir constantly. Fry until rice looks translucent and glossy. Add heated stock and stir making sure to scrape the bottom of the casserole dish so as to dislodge any grains of rice that are stuck. Bring to boil and place lid firmly on casserole dish. Place in pre heated oven.

Resist the temptation to open the oven until 20 minutes are up! It is very important that the rice remains undisturbed for the first 20 minutes.

Check the rice after 20 minutes with fork. It should be just done. If not, just cover and allow another 5 minutes in the oven.

This rice goes well with curries but can also be had as a meal on its own accompanied by yoghourt.

Serves 4