Ingredients

2 tsp. oil
1 cup white rice
1 clove garlic, minced or squeezed in garlic press
1/2 cup chopped onion
1/2 cup fresh carrots
1   8 oz. can of tomato sauce
1-1/4 cup of chicken broth
1 cup frozen veggies (peas, corn, etc.) thawed, if possible.
Salt & pepper to taste
2-3 sprigs of cilantro

Directions

1. Heat oil in large skillet over med-high heat.
2. Sauté rice until lightly browned.
3. Add onions, garlic and carrots and sauté until onions are translucent.
4. Add remaining ingredients and bring to boil. Lower heat to low to medium-low and cover.
5. Cook for 15 to 20 minutes. Check to see if all liquid has been absorbed and rice is thoroughly cooked after 15 minutes. Add more chicken broth or water as required and continue to cook until done.