Arroz Rojo (Mexican Tomato Rice with Peas and Carrots)

• 2 tbsp Sunflower oil
• 200 g Long-grain white rice
• 1 medium Yellow onion
• 1 small Jalapeno pepper, ripe and firm
• 2 cloves Garlic
• 300 g Tomato, ripe
• 450 ml Vegetable stock, hot
• 2 pieces Bay leaves
• 1 medium Carrot
• 120 g Green peas, fresh or frozen

1. Rinse the rice in a sieve under cold water until the water runs mostly clear, then drain well. Finely dice the onion, and slice the jalapeno (remove the seeds for a milder heat). Peel the carrot and cut it into small dice.
2. Add the tomatoes, garlic, and half the diced onion to a blender and blend until smooth. If needed, add a splash of the vegetable stock to help it move. Set aside.
3. Heat the sunflower oil in a saucepan over medium heat. Add the rice and cook, stirring often, for 5 to 7 minutes until it smells nutty and turns lightly golden. Stir in the remaining onion and the jalapeno, and cook for 2 minutes until softened.
4. Carefully pour in the blended tomato mixture and cook for 2 to 3 minutes, stirring, until it darkens slightly and no longer smells raw. Add the hot vegetable stock and bay leaves, then bring to a gentle simmer. Stir once, then reduce the heat to low and cover with a tight-fitting lid.
5. Cook for 12 minutes without lifting the lid. Scatter the diced carrot and green peas over the top, cover again, and cook for 5 to 7 minutes until the rice is tender and the liquid is absorbed. If the pan seems dry before the rice is tender, add a small splash of stock and continue cooking.
6. Remove from the heat and rest, covered, for 5 minutes. Discard the bay leaves, then fluff the rice gently with a fork. Serve warm as a light dinner bowl or alongside beans.

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