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Heat a medium saucepan over a medium heat, then add 30 ml rapeseed oil and swirl to coat.
Once the oil starts to shimmer, add 200 g long-grain white rice and stir continuously for 5–7 minutes, or until the grains turn golden brown.
Add half a medium yellow onion, finely chopped, and cook for 3–4 minutes, until translucent.
Stir in 2 crushed garlic cloves and cook for 1 minute, until fragrant.
Pour in 120 ml passata and cook, stirring, for 2 minutes.
Carefully pour in 500 ml low-salt chicken stock, then stir in 1/2 tsp salt and 1/4 tsp ground cumin to combine.
Bring to the boil over a medium-high heat, then reduce to a low heat. Cover tightly and simmer without lifting the lid for 18–20 minutes.
If using, gently stir in 60 g frozen peas and carrots once you’ve turned off the heat.
Keep the lid on and let the rice rest off the heat for 5–10 minutes.
Remove the lid and fluff the rice gently with a fork. Serve warm.