Drain well, then fry the rice in a saucepan with hot oil until lightly golden. (If there's excess oil after browning, remove it.)

While the rice is browning, blend the tomatoes, garlic, and onion with a little water. Once the rice is golden, strain the blended mixture and add it to the rice along with chicken broth (if you have it) or water, just enough to cover.

When the rice comes to a boil, reduce the heat to low, add the carrots, check the seasoning and adjust salt if needed, cover, and let it finish cooking.