Put the rice in to a bowl, cover with boiling water and leave for 30 minutes. Drain. Leave in a sieve for about 1 hour until dry. Heat the oil in a heavy frying pan. Over a low heat, stir in the rice until all the grains are well coated with oil. Add onion, garlic and chillies. Cook for about 4 minutes until the onion is transparent and the rice is golden. Add the tomatoes and stock, season with salt and pepper, cover and simmer for 20-30 minutes or until the liquid has been absorbed and the rice is tender and fluffy; add peas 5 minutes before end of cooking.
If softer rice is preferred, stir in a little more stick after 20 minutes and continue cooking until additional liquid has been absorbed. Transfer to a warmed serving dish and garnish with coriander.