Place the rice in a large heat-proof bowl and pour in hot water to cover.

Transfer to a strainer over the sink, rinse under cold water, then drain the rice again. Shake the strainer well to remove any excess water. Set aside to dry slightly.

If using frozen peas, please defrost them ahead of time. If not, just rinse them off and set them aside.

Fry The Rice

Heat the oil in a large or medium saucepan, and add the rice. It should sizzle as it touches the oil. Cook over medium heat; saute the rice with a wooden spoon until it becomes a delicate golden brown.

Carefully tip the pan and remove the excess oil using a spoon.

Meanwhile, place the tomatoes, garlic, and onion into a food processor or blender, process until smooth.

Add the tomato mixture to the rice and stir over medium-high heat. Sometimes, I strain the tomato sauce before adding it to the rice.

Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan. It takes about 3 minutes for this step.

Stir in the broth and optional vegetables (carrots, peas, serrano, and cilantro) and salt to taste. Bring to a boil, about 2 minutes, and then cover the pan and cook over low heat until all the liquid has been absorbed. About 12-15 minutes.

Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to continue steaming. Using a fork, lightly fluff up the rice and serve.