• Half a jar of ‘Sabores Aztecas' Pico de Gallo, liquidized with 450ml water
• 300 g long grain (basmati) rice
• 3 tablespoons corn oil
• ½ teaspoon ground cumin
• 1 bay leaf
• 100g frozen peas
• 1 teaspoon fine sea salt

Heat the oil in a medium saucepan, add the rice, cumin and bay and fry for 3 minutes over a medium heat. Now add the peas, salt, and the diluted pico de gallo. Cover with a lid, simmer for 15 minutes until cooked, and leave the rice to rest 5 minutes before serving.