Arroz Rojo (Mexican Red Rice)

• 1 medium Yellow onion
• 2 cloves Garlic
• 2 medium Tomato, ripe
• 2 tbsp Rapeseed oil
• 300 g Long-grain white rice
• ½ tsp Ground cumin
• 1 tsp Fine sea salt
• 650 ml Vegetable stock, hot
• 1 large Carrot
• 120 g Frozen peas

1. Finely chop the onion and garlic. Roughly chop the tomatoes. Keep the stock hot in a saucepan or kettle.
2. Blend the tomatoes with the onion and garlic until smooth. If needed, add a splash of the stock to help it blend. Set aside.
3. Heat the rapeseed oil in a saucepan over medium heat. Add the rice and cook, stirring often, for 6 to 8 minutes until it smells nutty and turns light golden. Keep it moving so it toasts evenly.
4. Carefully pour in the blended tomato mixture and stir well. Cook for 2 to 3 minutes, stirring, until it darkens slightly and the raw tomato smell cooks off. Stir in the cumin and salt.
5. Pour in the hot vegetable stock and bring to a gentle simmer. Reduce to low, cover, and cook for 15 minutes without lifting the lid. The rice should be nearly tender and most of the liquid absorbed.
6. Peel and dice the carrot into small cubes. Scatter the carrot and peas over the rice, then cover again. Cook for 5 to 7 minutes until the rice is tender and the vegetables are cooked through.
7. Remove from the heat and leave, covered, for 5 minutes to steam. Fluff gently with a fork, lifting from the bottom so you do not mash the grains. Taste and adjust with a pinch more salt if needed.

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