Mexican Rice - cooking recipe

Ingredients

1 medium onion, diced
2 small cloves garlic, diced
1/2 tsp. salt
sizable pinch of chili powder
3 Tbsp. salsa picante
1 small can tomato sauce
3 Tbsp. olive oil
1 c. dry rice
2 c. water with 2 tsp. dry granulated chicken bouillon
1/4 c. each: frozen peas, corn and fresh carrots, diced
1/4 bunch cilantro

Preparation

Heat skillet over medium high heat.
When skillet gets hot, add oil.
Add garlic; stir and quickly add rice.
Let sizzle for a spell.
Shake pan and stir to mix as rice glazes and some begins to turn a golden color.
Do not let burn!
Stir in onion.
Heat to boil the water and bouillon in microwave.
When onion is glazed and a portion of rice has turned golden, add hot chicken broth, chili powder, salsa picante, tomato sauce, peas, corn and carrots. Turn heat to low; cook for 2 minutes.
Stir in cilantro.
Cover again; let ingredients get well acquainted until all water is absorbed.