Rinse rice and set aside

Heat oil in large pan, add rice until just starting to brown then add jalapeño and onion. Cook until rice is nicely browned then add garlic.

Cook until fragrant then add puréed tomato, tomato bouillon, salt to taste, carrots, peas and water.

Bring to boil, then cover, reduce heat to low and cook 20 minutes or until water is absorbed. Remove from heat to rest for about five minutes before fluffing with a fork.

Enjoy guys !!