Mexican Rice

Rinse the rice in cold water until it runs clear, drain in a fine sieve and pat thoroughly dry with a towel — dry grains toast better and won't clump together.

Cut the tomatoes into chunks and blend until smooth.

In a wide, heavy-bottomed pot with a tight-fitting lid, heat the oil over medium heat, add the rice and toast for 4-5 minutes, stirring often, until the grains turn matte golden.

Add the onion, garlic and carrot, and cook for another 2 minutes until the onion softens.

Pour in the tomato purée, stir and cook for 2-3 minutes until the rice takes on a reddish hue and the excess moisture evaporates.

Pour in the hot chicken stock, add the cumin and salt to taste, drop in the whole jalapeño and the peas, and bring to a boil.

Cover with the lid, reduce the heat to low and cook for 15-18 minutes without lifting the lid or stirring, until the rice has fully absorbed the liquid.

Remove the pot from the heat, take out the jalapeño, let stand covered for another 10 minutes, then fluff the rice with a fork and serve sprinkled with fresh cilantro.