Mamacita s Mexican Rice

1 cup long-grain white rice

1 tablespoon vegetable oil

1 onion, minced

1 clove garlic, minced

1 ½ cups chicken broth

1 tomato, seeded and diced

½ teaspoon ground cumin

½ teaspoon Spanish saffron

salt and ground black pepper to taste

¼ cup frozen peas and carrots, thawed

1 sprig fresh cilantro

Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.

Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.

Stir peas and carrots into cooked rice; garnish with cilantro.