Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.
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Place the tomatoes, onion, and garlic in a blender and process until completely smooth.
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear, then drain thoroughly.
Heat the vegetable oil in a large heavy-bottomed skillet or pot over medium-high heat.
Add the rice to the hot oil and sauté, stirring frequently, until the grains are golden brown and toasted.
Carefully pour the blended tomato mixture over the toasted rice and cook for 2 minutes until the liquid reduces slightly.
Stir in the chicken broth and salt, then add the peas, carrots, and whole serrano pepper if using.
Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes.
Remove from heat and let the rice rest covered for 10 minutes before fluffing with a fork and serving.
