Mexican Red Rice

Rinse the rice in hot water, then rinse three more times in cold water and drain well; leave it in the sieve for a few minutes so the grains dry out.

Blend the tomatoes, onion and garlic until smooth, and if you like, strain through a sieve for a silkier sauce.

Heat the vegetable oil in a wide, heavy-bottomed pot over medium-high heat. Add the rice and, stirring constantly with a wooden spatula, fry until lightly golden, about 5–7 minutes.

Remove the pot from the heat, carefully pour in the tomato purée, then return to the heat and cook for 1–2 minutes until the liquid is partly absorbed by the rice.

Pour in the hot chicken broth, add the carrots, green peas, salt and the whole serrano pepper. Bring to a boil, cover, and cook over the lowest heat for 25–30 minutes without stirring.

About halfway through cooking, gently fold the rice from the edges toward the center so the tomato sauce colors the grains evenly; avoid stirring vigorously, or the rice will turn gummy.

Turn off the heat and let the rice stand, covered, for 10 minutes. Remove the serrano pepper, fluff the rice with a fork and serve hot.