Drain the rice. Set a medium pot to medium heat and add the rice. Stir often and let rice toast until golden brown, about 8-10 min.
Meanwhile blend the tomato, onion, garlic, and tomato paste until smooth. Strain. You should end up with 1 cup of puree. If you don’t, add enough veg stock to make it one cup.
Pour the tomato puree into the pot with the rice and let simmer for 2 minutes. Add the 1 ½ cups of vegetable stock. Add ½ tsp of salt and stir. Cover and turn heat down to a low simmer. Let cook for 35 – 40 minutes.
Remove pan from heat and let rest covered for 7 minutes.
Meanwhile drop peas in boiling water until tender, about 1 minute, drain.
Add peas to rice and fluff with fork.
If you forgot to soak the rice, don’t worry. It will take just a bit longer to cook.