Mexican red rice (Arroz rojo)

1. Rinse the rice in a sieve under cold water until the water runs clear, then drain well.

2. Blend the tomatoes with half the onion and the garlic until smooth; thin with a little stock if needed.

3. Heat the oil in a saucepan and fry the rice over medium heat, stirring constantly, for 5-6 minutes until golden.

4. Pour in the tomato mixture and cook, stirring, for 2-3 minutes until its colour deepens. Add the stock, the diced carrot, the peas, the whole serrano and the salt.

5. Bring to the boil, then turn the heat down to the lowest setting, cover and cook for 18-20 minutes – don't stir or lift the lid in the meantime.

6. Take off the heat, leave to rest covered for 5 minutes, then fluff with a fork, remove the serrano and serve.

Tip: The secret is frying the rice thoroughly – that keeps the grains separate and gives them their typical toasted flavour.