Arroz Rojo (Mexican Red Rice)

Blend the tomatoes, onion and garlic (with the tomato paste if using) into a smooth purée. Measure it — you want it plus the stock to total about 450ml of liquid.

Heat the oil in a heavy pan over medium heat. Add the well-drained rice and fry, stirring often, for 4–6 minutes until the grains turn milky-white then pale golden and smell toasty.

💡 Toasting the rice in oil first (this is what makes it a 'sopa seca') is the step that keeps the grains separate and fluffy. Skip it and you get sticky, clumped rice.

Pour in the tomato purée — it will sizzle — and stir for 2 minutes until it darkens and coats the rice.

Add the hot stock and salt (and the peas and carrot, if using). Stir once, then tuck in the coriander sprig or whole chile.

Bring to a boil, then drop to the lowest heat, cover tightly and cook undisturbed for 18–20 minutes.

💡 Do not lift the lid or stir once it's simmering — stirring releases starch and turns it gluey, and every peek lets out the steam that cooks the top layer.

Turn off the heat and let it rest, still covered, for 5 minutes.

Remove the coriander and chile, then fluff gently with a fork and serve.