Mexican Red Rice

Rinse the rice until the water runs clear; prepare the meat, vegetables, or legumes separately.

In a wide pot, cook the aromatic base with onion, garlic, spices, and tomatoes if included.

Add Rice, Tomatoes, Chicken broth, Carrot, stir, and let the ingredients absorb the aromatic base.

Add the rice and pour in hot water, broth, or coconut milk as required.

Cook covered over low heat without unnecessary stirring until the rice is tender.

Let the Mexican Red Rice rest covered for 10 minutes, fluff with a fork, and serve.