Rice in tomato sauce

Ingredients

• 1500 ml water
• 1 teaspoon salt
• 300 g rice
• 1 tablespoon olive oil
• 1 garlic clove
• 1 small onion (100 g)
• 1 medium carrot (60 g)
• 400 g tomato juice
• 5 g fresh basil or 1 g dried basil (optional)

Preparation

1. Bring 1500 ml water to a boil in a pot. Add 1 teaspoon salt and the rice, then cook for 15 minutes, until the grains are tender but still hold their shape. 2. Heat the olive oil in a pan. Fry the whole garlic clove for 30 seconds on each side, until browned, then remove it. 3. Finely chop the onion and carrot or pulse them in a food processor. Cook them in the same pan for 2 minutes, stirring, until slightly softened. 4. Pour in the tomato juice, cover the pan and cook the sauce for 15 minutes over medium heat, until gently bubbling. 5. Drain the rice and add it to the pan. Mix well, cover and cook for another 3 minutes over medium heat. If using basil, add it at the end.