Ingredients

• Long-grain white rice 400 g
• Vegetable oil 4 tbsp
• Tomatoes 2 medium (250 g)
• White onion 1/2 (70 g)
• Garlic 2 cloves (8 g)
• Chicken broth, hot 700 ml
• Frozen peas and diced carrots 120 g
• Serrano chile, whole 1 (10 g)
• Fresh cilantro 2 sprigs
• Salt 1 tsp (6 g)

Instructions

1. 1

   Rinse the rice in a sieve until the water runs almost clear, then drain it well for 10 minutes.

2. 2

   Blend the tomatoes, onion and garlic until smooth and strain the puree.

3. 3

   Heat the oil in a wide pot over medium heat and fry the rice, stirring often, for 6-8 minutes until the grains turn opaque and light golden.

4. 4

   Pour in the tomato puree and fry, stirring, for 3-4 minutes until it thickens and darkens a little.

5. 5

   Add the hot broth, salt, peas and carrots, the chile and the cilantro; bring to a boil.

6. 6

   Cover tightly, reduce the heat to low and cook for 18-20 minutes without lifting the lid, until the liquid is absorbed.

7. 7

   Turn off the heat, leave covered for 5 minutes, remove the chile and cilantro and fluff the rice with a fork.