Ingredients

• 1 cup long-grain white rice
• 1 tablespoon vegetable oil
• 1 onion, minced
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 1 tomato, seeded and diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Spanish saffron
• salt and ground black pepper to taste
• 1/4 cup frozen peas and carrots, thawed
• 1 sprig fresh cilantro (optional)

Instructions

1. Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
3. Stir peas and carrots into cooked rice; garnish with cilantro.