Arroz Rojo (Mexican Red Rice)

Method

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1. 1Rinse the rice in a sieve under cold water until it runs clear, then leave it to drain for 10 minutes; the drier the rice, the better it toasts.
2. 2Blend the tomatoes, onion and garlic into a smooth purée; you should have about 240 ml (1 cup).
3. 3Heat the oil in a wide, heavy pot over medium heat. Add the rice and stir often for 5-7 minutes, until the grains turn opaque, lightly golden and smell nutty.
4. 4Pour in the tomato purée (it may spatter) and stir constantly for 2-3 minutes until it is absorbed and deepens in color.
5. 5Add the hot stock, salt, carrot and peas, and lay the whole chile and cilantro sprigs on top if using. Stir once and bring to a boil.
6. 6Turn the heat to the lowest setting, cover and cook without lifting the lid for 18-20 minutes, until all the liquid is absorbed.
7. 7Turn off the heat and let it rest, covered, for 10 minutes. Remove the chile and cilantro, fluff with a fork and serve.