Mexican Rice
["1 Tbsp. vegetable oil", "1 c. long or medium grain rice", "1 small onion, finely chopped", "1 large clove garlic, peeled and finely diced", "1 ripe, medium-small tomato, roasted or boiled, cored and peeled or 1/2 (15 oz.) can tomatoes, drained", "1 1/2 c. broth (preferably chicken) or water", "salt (about 1/2 tsp. if using unsalted broth or water)", "1 c. fresh or defrosted frozen peas (optional)", "1 large carrot, peeled and chopped into 1/4-inch dice (optional)", "several sprigs fresh cilantro for garnish"]
["About 40 minutes before serving, measure the oil into a 1 1/2 to 2-quart saucepan set over medium heat. Add the rice and onion and cook, stirring regularly, until both are lightly browned, 7 to 10 minutes. Mix in the garlic and cook a minute longer."]
["vegetable oil", "long", "onion", "clove garlic", "tomato", "broth", "salt", "peas", "carrot", "cilantro"]