While the rice is browning, blend the tomatoes, onion, garlic cloves, and, if using, half of the celery stalk with 1 cup of water (about 240 ml) until smooth.

Once the rice is golden, add the blended mixture. Stir to combine, cover, and let it simmer for 5 minutes until it starts to boil.

While waiting for the first boil, shell the peas and slice the remaining celery stalk, if using. Set aside. After the rice has started to boil, add the reserved vegetables and the remaining 2 cups of water (about 470 ml). Season with salt to taste, cover, and cook over low heat for 15 minutes.