Dice the carrots and onion, slice the garlic. Fry the onion in the lard until golden and add the garlic. Stir in the carrots after a short frying time and the meat after a while. Stir fry and stir until the meat is crumbled.
Stir the purée into the browned meat, sauté and pour in the tomatoes. Bring to the boil, season with salt and stir in the rinsed rice. Pour in a cup of stock and cook, covered, until the rice is soft. Stir occasionally and top up the stock as necessary.
Before the end of cooking, stir in the torn basil and peas. Season with pepper, salt and chilli to taste.
Sprinkle the grated cheese over the meat rice on the plate.
