For your culinary pleasure, my mother's best rice:

Sylvia's Mexican Rice

2 tbsp. vegetable oil
1 14.5 oz. can diced tomatoes
2 cups long grain rice (uncooked)
1 cup diced carrots
1 cup chopped onion
6 cloves garlic, minced
2 tsp. whole cumin, slightly crushed (or 2 tsp. ground cumin)
1 bouillon cube
1 cup frozen peas (optional)
1 1/2 tsp. salt

1. Drain tomatoes. Reserve liquid and add water to make 4 cups.

2. Heat oil in a large saucepan on medium-high heat. Add rice and toast until it begins to turn golden, stirring occasionally.

3. Add onion and garlic, turn down heat if necessary, and saute until the onions turn translucent, stirring often.



4. Pour in all remaining ingredients (water-tomato liquid, diced tomatoes, carrots, peas, salt, and bouillon cube) and bring to a boil (turn heat to high).



5. When it boils, mix ingredients, turn heat to low, cover with lid, and cook for 15 minutes. Turn off burner, but let sit for 10-15 minutes before opening the lid.



6. Before serving, "fluff" rice (mix in the vegetables).