Mexican Red Rice

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

In a wide pot, sauté an aromatic base of onion, garlic, spices, and tomatoes, if using.

Add the Rice, Tomatoes, Chicken Broth, and Carrots, stir, and allow the ingredients to absorb the aromatic base.

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

Cook covered over low heat, without stirring too often, until the rice is tender.

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