Arroz a la mexicana

Method

1. 1 Wash the rice, soak it in water for 15 minutes, and then drain it thoroughly.
2. 2 Blend the tomatoes with the onions and garlic, then strain to obtain a smooth sauce.
3. 3 Roast the rice with oil over medium heat for 5 minutes until the grains turn opaque white and release their aroma.
4. 4 Pour in the tomato sauce and stir for 2 minutes, then add the chicken broth, carrots, peas, and salt.
5. 5 Bring to a boil, then cover and simmer for 18 minutes, placing a whole chili pepper on top of the rice.
6. 6 Turn off the heat and let it steep for another 10 minutes, then fluff it up before serving.

With an appliance

• Pressure cooker 30 min

  Replace step 5: Cook the rice with the sauce, broth, and vegetables under low pressure for 4 minutes, then release the pressure naturally for 10 minutes. Open the lid, remove the chili peppers, and let it rest for another 5 minutes before stirring to ensure the rice grains are dry.