Mexican Rice and Beans

In a blender, combine the canned tomatoes, ground cumin, half an onion, two garlic cloves, salt, and 14 ounces of chicken stock. Blend until smooth to create the cooking liquid.

Place the long-grain rice in a fine-mesh strainer. Rinse under cold water, agitating with your hands, until the water runs clear. This removes excess starch and ensures fluffy rice. Drain well.

Heat canola oil in a medium pot or Dutch oven over medium heat. Add the drained rice and toast, stirring constantly, for 5-8 minutes until it's lightly golden brown and has a nutty aroma.

Carefully pour the blended tomato sauce over the toasted rice. Stir once to combine.

Once the liquid begins to simmer, reduce the heat to low. Add the corn, green peas, diced carrots, the whole serrano chile, and cilantro sprigs on top. Do not stir.

Cover the pot with a tight-fitting lid and let it simmer on low heat for 12-13 minutes without lifting the lid.

After 12-13 minutes, turn off the heat completely. Let the pot stand, still covered, for at least 5-10 minutes to allow the rice to steam and absorb the remaining moisture.

Fluff the rice gently with a fork. Serve hot alongside warmed black beans. Garnish the beans with crumbled queso fresco.