Arroz a la Mexicana (Mexican Orange Rice)

Steps

1. 1

   Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch, then drain thoroughly.

2. 2

   In a blender, combine the chopped tomatoes, onion, and garlic cloves. Blend until completely smooth to create the 'recaudo' (tomato base).

3. 3

   Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.

4. 4

   Add the drained rice to the hot oil. Sauté the rice, stirring frequently, until it turns a light golden brown color and smells nutty.

5. 5

   Pour the blended tomato mixture over the toasted rice. Stir and cook for 2-3 minutes until the liquid has slightly reduced and the raw smell of the aromatics has dissipated.

   Start 2-minute timer
6. 6

   Add the chicken stock and salt to the pot. Stir once to combine.

7. 7

   If using, add the frozen peas and carrots on top of the rice.

8. 8

   Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.

9. 9

   Simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.

   Start 15-minute timer
10. 10

    Remove from heat and let the rice rest, covered, for 5-10 minutes. Fluff gently with a fork before serving.

    Start 5-minute timer