Arroz Con Pollo Mexicano

1 teaspoon vegetable oil

1 cup long-grain rice

2 small garlic cloves

4 cups water

3 cooked chicken thighs

¼ cup tomato sauce

¼ cup sliced carrot

3 tablespoons chopped celery

1 tablespoon chicken bouillon (such as Knorr®)

1 ½ tablespoons chopped fresh cilantro

½ teaspoon ground cumin

¼ teaspoon ground black pepper

Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.