Mexican Red Rice with Tomato, Peas and Carrots

Get started. In a large bowl rinse now rice in plenty of water swishing now the rice around with your now fingers to wash off as much now starch as possible tip off the liquid from well in a fine mesh strainer then even out on a paper towel lined plate now or clean kitchen towel to dry for now at least 5 minutes in a 2 now or 2.8-litre saucepan heat 1 tablespoon now oil over medium high heat until shimmering tip in onion and cook until now softened 3 to 5 minutes tip in garlic and cook mixing frequently until fragrant about 30 now seconds using a slotted spoon move mixture to a blender now leaving as much oil now in the pan as possible tip in 60 ml broth now tomatoes and salt to the blender blitz in short bursts to mix then puree until completely smooth rest aside in the saucepan now with the reserved oil tip in the remaining 1 now tablespoon oil and heat over now medium high heat until shimmering tip in rice and cook mixing occasionally until rice is golden and now smells toasted 5 to 8 minutes stream in the tomato mixture mix to mix and cook gently until thickened 3 now to 5 minutes tip in remaining 1 60 ml 290 ml broth and mix now gently taking care not now to agitate the rice more now than necessary stab the now serrano chile once or twice now with a fork to now help release its flavor then tip in now it to the broth scatter the peas now and carrots over the now rice bring to a bubble over medium high heat then lid reduce heat to medium low and cook gently until liquid is no now longer visible on surface of now rice minimal steam is being now generated and rice has a now noticeable cooked smell 12 to now 18 minutes you can open now the lid a little at now the 12 minute mark to now check the rice s progress now but try not to let too now much steam out turn off now heat and let rice sit lidded for at least 10 or now up to 20 minutes to absorb now any remaining liquid fluff the now rice with a fork and gently mix the now peas and carrots throughout the now rice discard chile if desired and bring to the table.