1-First, rinse 1 1/2 cups of long grain white rice under cold water until the water runs clear, which helps remove starch for better texture.

2-Next, heat 1/4 cup vegetable or canola oil in a large saucepan over medium-high heat, then add the rice and stir it until it’s lightly golden brown, about 10 minutes.

3-After that, mix in 1/4 cup tomato sauce or 2 pureed tomatoes, 1 teaspoon minced garlic, 1/4 medium onion finely diced, 2 teaspoons tomato bouillon granules or cubes, 1/4 teaspoon salt, 1 diced carrot, 1/2 cup frozen or fresh peas, and 3 cups water, along with 1-3 whole serrano peppers if you want some heat.

4-Bring the mixture to a boil, then cover the pan, reduce the heat to low, and let it simmer for about 20 minutes until the water is absorbed.

5-Finally, remove from heat and let the rice rest for 5 minutes before fluffing it gently with a fork.

6-For the best results, always rinse and toast the rice as described, and if you’re using brown rice, add an extra 1/2 cup of water and cook for 40 minutes instead.