Mexican Red Rice

Step-by-step

1. Rinse the rice until the water runs clear and drain it well.
2. Put the tomato, the onion and the garlic in the mixing bowl. Blend 30 sec/speed 6 and strain. Reserve the juice.
3. Without washing the mixing bowl, add the oil and the rice. Saute 6 min/120°C/reverse/spoon speed until golden.
4. Add the strained tomato juice, the broth, the carrot, the peas and the salt.
5. Program 16 min/100°C/reverse/spoon speed.
6. Let it rest covered for 5 minutes so the rice finishes fluffing.
7. Fluff with a fork and serve.