Arroz Rojo — Mexican tomato rice, done right

Rinse the rice in cold water until the water runs clear. Drain thoroughly and spread on a clean towel or pan to dry for at least 10 minutes. Wet rice will steam instead of frying in the oil.

Blend the tomatoes, onion, and garlic until smooth. Measure the resulting purée — you want about 200–220 ml. Set aside.

Heat the oil in a wide, heavy saucepan with a tight-fitting lid over medium-high heat. Add the dried rice and stir continuously. Toast the rice for 5–7 minutes, until every grain is golden and beginning to smell nutty. The rice will crackle and pop slightly. Do not rush this step.

Pour in the blended tomato mixture — it will spit and steam. Stir the rice into the tomato and fry together for 2 minutes until the tomato is mostly absorbed and the rice looks drier.

Add the broth and salt (and the diced carrot if using). Bring to a boil, stir once to ensure nothing is stuck to the bottom, and reduce heat to the lowest setting.

Cover tightly and cook for 18 minutes. Do not lift the lid during this time — the steam is doing the work. Add frozen peas on top after 15 minutes without stirring.

After 18 minutes, remove from heat and let the rice rest, still covered, for 5 minutes. Then uncover and fluff gently with a fork from the edges inward.

Taste for salt. Scatter cilantro over the top if using. Serve as a side to any Mexican main dish.