Arroz a la Mexicana

Instructions

1. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Allow the rice to drain well.
2. Heat the vegetable oil in a large frying pan over medium heat. Add the rinsed and drained rice. Stir frequently until the rice is golden brown, approximately 5-7 minutes. This toasting step enhances the flavor of the rice.
3. Add the chopped onion to the pan. Cook until the onion is translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the blended or finely chopped tomatoes to the pan. Stir well to coat the rice. Allow the mixture to cook for another 2 minutes until the tomato mixture reduces slightly.
5. Pour in the chicken or vegetable broth, and add the peas, carrots, salt, cumin, and black pepper. Stir to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
7. Once cooked, remove from heat and let the rice sit, covered, for an additional 5 minutes. This helps to finalize the cooking process and makes the rice fluffier.
8. Fluff the rice gently with a fork. If desired, sprinkle with chopped fresh cilantro before serving.