Step 1

Heat the oil in a Dutch oven over medium heat.

Step 2

Saute onion and garlic for 2 minutes.

Step 3

Add rice and cook, stirring frequently, until light brown, about 5 minutes.

Step 4

Add carrots, tomato sauce, and chicken broth. Bring to a boil, decrease heat to medium-low and add peas, salt, pepper, cumin, and chili powder

Step 5

Cover and cook until liquid is absorbed, 15 to 20 minutes.

Step 6

Remove rice from heat and let sit 10 minutes. Fluff and serve.