Mexican Rice - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 c. long or medium grain rice
1 small onion, finely chopped
1 large clove garlic, peeled and finely diced
1 ripe, medium-small tomato, roasted or boiled, cored and peeled or 1/2 (15 oz.) can tomatoes, drained
1 1/2 c. broth (preferably chicken) or water
salt (about 1/2 tsp. if using unsalted broth or water)
1 c. fresh or defrosted frozen peas (optional)
1 large carrot, peeled and chopped into 1/4-inch dice (optional)
several sprigs fresh cilantro for garnish

Preparation

About 40 minutes before serving, measure the oil into a 1 1/2 to 2-quart saucepan set over medium heat. Add the rice and onion and cook, stirring regularly, until both are lightly browned, 7 to 10 minutes. Mix in the garlic and cook a minute longer.