Wash and cut the broccoli florets in half. Place in a saucepan with boiling salted water and cook for 5 minutes then drain.
Wash and dice the carrot into 1 cm pieces then place into a heated frying pan with the olive oil. Add the peas, the tomato puree and a pinch of salt and pepper. Cook on a medium heat for 10 minutes then add in the broccoli. Stir and cook for a further 5 minutes.
Prepare the rice as instructed on the packet. Once ready pour in the vegetables, mix together and serve.