Arroz a la Mexicana

What you'll need:
Vegetable oil (2 tablespoons), diced yellow onion (2 tablespoons), minced garlic clove (1 per serving), raw long-grain rice (1 cup, washed twice), diced carrots (1/2 cup), peeled, seeded and diced tomato (1 cup), chicken stock (2 cups), salt and black pepper to taste

Directions:

• Heat the oil over high heat. Add the rice and sauté, stirring frequently, until it begins to brown.
• Stir in the onion and garlic. Cook, stirring constantly, until the rice is nicely browned and has a nutty aroma.
• Add carrots, tomato, chicken stock, and seasoning.
• Bring to a simmer, cover, reduce heat, and simmer for approximately 20 minutes.
• Remove cover and cook 5 minutes longer. Fluff the rice with a fork and serve.