Arroz rojo mexicano

Method

1. 1 Soak the rice for 30 minutes, then rinse and drain thoroughly.
2. 2 Roast the rice in oil for 8 minutes until the grains turn opaque white and have a burnt smell.
3. 3 Roasting the rice until the grains become opaque is a mandatory step; unroasted rice will result in sticky rice instead of fluffy rice.
4. 4 Blend tomatoes with onions and garlic, then strain to extract the juice.
5. 5 Pour tomato juice and chicken broth over the roasted rice, then add carrots and peas.
6. 6 Bring to a boil, then reduce heat to the lowest setting and cook for 18 minutes with the lid closed, then let it steep for another 10 minutes.

With an appliance

• Microwave 34 min

  Replace step 6: put the roasted rice, tomato juice, and broth into a partially covered bowl, microwave at 900W for 12 minutes, then let it sit for 8 minutes; reduce to about 8 minutes, the rice will be evenly cooked without needing to monitor the heat or open the lid, and the grains will remain separate thanks to the roasting in step 2. The microwave version will not have a burnt bottom layer.