Arroz Rojo (Mexican Red Rice)

Combine the tomatoes, garlic, and onion quarter in a blender with 100ml of the broth and blitz to a completely smooth purée. You should have approximately 350ml of liquid. The raw purée will be bright orange-red; it will deepen during cooking. Set aside.

Heat the oil in a wide, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the dry (unrinsed) rice all at once and stir constantly with a wooden spoon for 4–6 minutes. The grains will gradually turn from white to pale blond, then to a warm golden color. Do not walk away — toasting is what keeps Mexican rice grains separate rather than clumping. The room will fill with a nutty, popcorn-like aroma.

Add the carrot and serrano chile to the toasted rice and stir for 30 seconds. Pour in the tomato purée — it will hiss and spatter as it hits the hot oil — and stir immediately to coat all the grains. Add the remaining broth, cumin, and salt. Bring to a boil, stirring once, then reduce to the lowest possible heat, cover tightly, and cook undisturbed for 18–20 minutes.

Remove from heat. Scatter the frozen peas over the surface, re-cover, and let rest 5 minutes — the residual steam will thaw and warm the peas without cooking them to mush. Then use a fork to fluff gently from the edges inward, pulling the grains apart. Remove the serrano chile before serving if desired. Taste for salt.