Heat water in a pot. Once boiling, turn off the heat and add 1 cup of rice. Stir until the water turns completely white.

Pour the rice into a strainer and rinse under running water until the water runs clear.

In a pot, heat a little oil. Once hot, add the rice and fry it, stirring occasionally.

Blend the two tomatoes with a little garlic, onion, and salt to taste, along with 1/2 cup chicken broth (about 120 ml). If you don't have chicken broth, you can add 1 teaspoon chicken bouillon powder. For extra color, you can also add a tomato bouillon cube.

Once the rice is fried, add the tomato mixture and stir so all the rice is coated.

Add the peas and diced carrots. You can also use a can of peas and carrots if you prefer.

In another pot, bring 2 cups of chicken broth (about 480 ml) to a boil. If you don't have broth, just boil 2 cups of water. This step is important so the rice doesn't turn mushy.

Once the water is boiling, pour it over the rice, stir, and cover the pot.

Let it cook until most of the liquid is absorbed and the rice is tender but not too dry.