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

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

3-Stir in 1/4 cup tomato sauce or 2 pureed fresh tomatoes, 1 teaspoon minced garlic, and 1/4 medium finely diced onion. Next, add 2 teaspoons tomato bouillon granules or cubes, 1/4 teaspoon salt, 1 diced carrot, 1/2 cup peas, 3 cups water, and optionally 1 to 3 whole serrano peppers.

4-Bring the mixture to a boil, then cover the saucepan, reduce the heat to low, and let it cook for approximately 20 minutes or until the water is fully absorbed. Remove from heat and let it rest for 5 minutes before gently fluffing with a fork. This method ensures the rice stays light and separate, as per the tips in the summary.