Mexican Rice

Ingredients

• 1.5 cups long-grain white rice – rinsed until water runs clear and drained
• 3 tbsp vegetable oil
• 8 ounces tomatoes – cored and chopped
• 0.25 cups white onion – chopped
• 2 cloves garlic – roughly chopped
• 2 cups chicken broth
• 0.5 cups carrot – small dice
• 0.5 cups frozen peas
• 1 each serrano chile – left whole, stem removed
• 1.25 tsp kosher salt

Instructions

1. Rinse the rice in a fine-mesh sieve under cool water, swishing until the water runs mostly clear, 1–2 minutes. Drain well, 5 minutes.
2. Blend the tomatoes, onion, and garlic until very smooth, 30–60 seconds. Pour into a large liquid measuring cup; add chicken broth to reach exactly 3 cups total liquid.
3. Heat the vegetable oil in a 12-inch skillet or medium saucepan with a tight-fitting lid over medium heat until shimmering, 1–2 minutes. Add the drained rice and cook, stirring frequently, until the grains turn opaque and lightly golden in spots and smell nutty, 6–8 minutes.
4. Stir in the diced carrot and cook until the edges begin to soften, about 2 minutes.
5. Carefully pour in the tomato–broth mixture and add the kosher salt. Bring to a strong simmer over medium-high heat, 2–3 minutes. Nestle the whole serrano chile into the rice. Stir once to distribute, then reduce heat to low, cover, and cook until the liquid is absorbed and small steam holes appear on the surface, 15–18 minutes.
6. Remove from the heat. Quickly scatter the peas over the top (do not stir), cover again, and let steam until the peas are heated through and the rice is tender and fluffy, 10 minutes.
7. Discard the serrano, fluff the rice gently with a fork, adjust salt to taste, and serve hot.