Arroz Rojo (Mexican Red Rice)

Ingredients

• 14 ozlong-grain rice
• 3 tbspvegetable oil
• 7 ozchopped tomatoes
• 1/2white onion, roughly chopped
• 2 clovegarlic
• 3 cupsvegetable stock
• 3 1/2 ozfrozen peas
• 1carrot, finely diced
• 1 1/2 tspsea salt

Method

1. 1

   Rinse the rice until the water runs clear, then drain it thoroughly and spread it out for a few minutes to dry.

2. 2

   Heat the oil in a heavy pan and fry the dry rice over a medium heat for 5 to 6 minutes, stirring, until the grains turn chalky white and smell toasted.

3. 3

   Blend the tomatoes, onion and garlic until smooth, then pour into the pan with the rice and cook for 2 minutes until most of the liquid has gone.

4. 4

   Add the stock, carrot and salt, bring to a boil, then cover and cook on the lowest heat for 15 minutes without lifting the lid.

5. 5

   Scatter the peas over the top, replace the lid and leave off the heat for 5 minutes. Fork through gently before serving.