Arroz Rojo

Basmati rice - 1 cup, washed and drainede

Oil - 2 tbsp.

Onion - 1 cup, choppped

Garlic - 2 cloves, minced

Vegetable broth - 1 1/2 cup

Tomato - 2

Salt

Carrot - 1

Peas - 1/2 cup

Serrano chile - 1

Fresh cilantro leaves for garnish, optional

In a 2- or 3-quart saucepan, heat 1 tbsp. oil over medium-high heat until shimmering. Add onion and cook until softened. Add garlic and cook, stirring frequently until fragrant. Transfer mixture to a blender, add 1/4 cup broth, tomatoes, and salt. Pulse to combine, then blend until completely smooth; set aside.

In the saucepan add the remaining 1 tablespoon oil and heat over medium-high heat until shimmering. Add rice and cook, stirring occasionally, until rice is golden and smells toasted. Pour in the tomato mixture, stir to combine, and simmer until thickened.

Add remaining 1 1/4 cups broth and mix gently. Stab the serrano chile once or twice with a fork to help release its flavor, then add it to the broth. Scatter the peas and carrots over the rice.

Bring to a boil over medium-high heat, then cover, reduce heat to medium-low and simmer until liquid is no longer visible on surface of rice, minimal steam is being generated, and rice has a noticeable “cooked” smell, 12 to 18 minutes.

Turn off heat and let rice sit, covered, for at least 10 or up to 20 minutes to absorb any remaining liquid. Fluff the rice with a fork and gently stir the peas and carrots throughout the rice, discard chile if desired, and serve.

Shrimp Variation 

For a one-pan meal, add 1 cup chopped fresh shrimp at the same time as the peas and carrots. Cover and cook as usual.