Arroz Mexicano, Foolproof Mexican Rice

• tomatoes↗3 cups

  vine ripe

• chicken broth↗4 cups

  divided

• olive oil↗1 tablespoon
• onion↗1

  large, chopped

• carrot↗1

  large, finely diced

• garlic clove↗1

  large, minced

• medium grain rice2 cups

  uncooked

• salt↗2 teaspoons
• bay leaf↗1
• serrano chili↗1

  WHOLE

• tomato paste↗2 tablespoons

  see NOTE (optional)

• green peas↗1⁄4 cup

  fresh or thawed frozen

Step-by-step instructions

1. 1

   Cut the tomatoes in half, and squeeze slightly to remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree.

2. 2

   Strain the tomato mixture through a sieve into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.

3. 3

   In a large saucepan, heat olive oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent.

4. 4

   Add the garlic and saute for 1 minute.

5. 5

   Stir in the uncooked rice and cook until slightly toasted, about 3 minutes.

6. 6

   Add the tomato broth mixture, stir and bring to boil.

7. 7

   Add the salt, bay leaf, and the WHOLE serrano chile. NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.

8. 8

   Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat.

9. 9

   Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes.

10. 10

    Fluff the rice with a fork, and remove the chile. Transfer to a serving bowl and serve.