Mexican rice often served in restaurants

In a large skillet over medium-high heat, heat extra-virgin olive oil.

Add carrots, finely chopped; finely chopped green bell pepper; finely chopped yellow  onion, and thinly sliced cloves garlic and cook, stirring frequently, until onions are translucent, about 7 minutes.

Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.

Pour in low-sodium chicken broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.

Fluff rice with a fork. Top with cilantro.