Mexican Rice (Arroz Rojo)

• 2 cups long-grain white rice (about 370 g)
• 1 pound ripe Roma tomatoes (about 4–6 tomatoes, cored and quartered)
• ⅓ cup white onion (coarsely chopped)
• 2 garlic cloves
• 1 teaspoon fine sea salt (plus more to taste)
• 3 tablespoons avocado oil or another neutral cooking oil
• up to 3 cups low-sodium chicken broth (use only enough to bring the tomato purée and broth to 4 cups total liquid)
• ¾ cup carrots (peeled and cut into ¼-inch dice)
• ½ cup frozen peas (not thawed)
• 2 flat-leaf parsley sprigs
• 1–2 serrano chiles (slit lengthwise but left whole, optional)

Instructions

1. Rinse the Rice: Place the rice in a fine-mesh strainer and rinse it under cool running water, gently moving the grains with your fingers, until the water runs mostly clear.2 cups long-grain white rice
2. Drain Thoroughly: Set the strainer over a bowl and let the rice drain for at least 10 minutes. Shake the strainer once or twice so water does not remain trapped among the grains.rinsed rice
3. Blend the Tomato Base: Add the Roma tomatoes, white onion, garlic, and fine sea salt to a blender. Blend for 30–45 seconds, until completely smooth.1 lb Roma tomatoes, ⅓ cup white onion, 2 garlic cloves, 1 tsp fine sea salt
4. Strain the Purée: Pour the tomato mixture through a fine-mesh strainer into a large liquid measuring cup, pressing gently with a rubber spatula. Discard the remaining seeds and coarse skin.blended tomato mixture
5. Measure the Cooking Liquid: Note the exact volume of strained tomato purée. Measure enough chicken broth into a separate cup so the tomato purée and broth together equal exactly 4 cups. strained tomato purée, low-sodium chicken broth as neededstrained tomato purée, low-sodium chicken broth as needed
6. Heat the Oil: Heat the avocado oil in a heavy 4-quart saucepan or Dutch oven with a tight-fitting lid over medium heat.3 tbsp avocado oil
7. Toast the Rice: Add the well-drained rice. Cook for 7–10 minutes, stirring frequently, until the grains change from translucent to milky white and some develop pale-golden edges. drained ricedrained rice
8. Fry the Tomato Base: Carefully pour the strained tomato purée into the toasted rice. It may sputter when it reaches the hot pan. strained tomato puréestrained tomato purée
9. Add the Broth and Vegetables: Pour in the measured chicken broth. Add the diced carrots, parsley sprigs, and serrano chiles if using. Stir once, making sure no rice grains remain stuck above the liquid along the sides of the pan.measured chicken broth, ¾ cup carrots, 2 parsley sprigs, 1–2 serranos
10. Bring to a Boil: Increase the heat to medium-high and bring the liquid to a full boil.assembled rice
11. Cover and Simmer: Immediately cover the pan and reduce the heat to the lowest setting. Cook without lifting the lid or stirring for 18 minutes.covered rice
12. Check the Rice: Remove the lid briefly. The liquid should be absorbed and the rice should be tender. If a small amount of liquid remains, cover and cook for another 2 minutes. cooked rice, hot water only if neededcooked rice, hot water only if needed
13. Add the Peas: Remove the pan from the heat. Scatter the frozen peas evenly over the rice without stirring.½ cup frozen peas
14. Rest the Rice: Cover the pan again and let the rice stand off the heat for 10 minutes. The retained heat will warm the peas while the moisture redistributes through the rice.rice with peas
15. Remove the Aromatics: Remove and discard the parsley sprigs and whole serrano chiles.rested rice
16. Fluff the Rice: Use a fork to gently lift and separate the grains, folding the peas and carrots through the rice without crushing or vigorously stirring it.finished rice
17. Adjust and Serve: Taste and add more fine sea salt only if needed. Serve immediately while the grains are warm and separate.fine sea salt as needed