1-Begin by rinsing 1 1/2 cups of long grain white rice under cold water until the water runs clear, which helps remove starch and prevents clumping. This simple step sets the foundation for a dish that’s light and separated.

2-Next, heat 1/4 cup of vegetable or canola oil in a large skillet over medium heat. Add the rinsed rice and stir for about 5 minutes until it turns golden, giving it a nice nutty flavor. Then, mix in 1 teaspoon of minced garlic and 1/4 medium finely diced onion, cooking for another 2-3 minutes until they soften and release their aroma.

3-Now, stir in 1/4 cup of tomato sauce or 2 pureed fresh tomatoes, along with 2 teaspoons of tomato bouillon granules or cubes, 1/4 teaspoon salt, 1 diced carrot, and 1/2 cup peas. If you want a hint of flavor without heat, add 1 to 3 whole serrano peppers at this stage. Pour in 3 cups of water or chicken broth, bring it to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes until the liquid is absorbed.

4-After cooking, let the rice sit covered for 5 minutes to steam properly, then fluff it with a fork. For enhanced flavor, try serving it with a squeeze of lime.