Heat a medium-sized pan over high heat. Add in the olive oil and the diced onions. Sauté for 3-4 minutes, or until softened. Add in the garlic and cook for another 30 seconds. Remove from the heat.
Place the rice into the bowl of a rice cooker, along with the tomato paste, smoked paprika, stock or water, and the onion mixture. Gently stir together, close the lid, and cook.
When the rice is done, quickly add in the cherry tomatoes and frozen peas. Close the lid and allow the rice to rest for 5-10 minutes.
Before serving, gently stir together and season generously with kosher salt and pepper.
Note: If you don’t have a rice cooker, you can easily reproduce this recipe in a pot on the stovetop.
Long & Wild Blend
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