1 (4 ounce) can chopped green chiles, drained, or 3 tablespoons finely chopped green bell pepper
1/4 teaspoon cumin powder
1 (14 1/2 ounce) can chicken or beef stock
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
Put tomatoes and their liquid into a 1-pint measuring cup. Using
the edge of a knife, break tomatoes into bite-size pieces. Set aside.
Heat oil in a large skillet over medium heat. Add rice, stirring
frequently, and cook until rice begins to brown.
Add onion and carrots
and cook until onions begin to soften. Lower heat, if necessary,
to prevent rice from getting too dark.
Stir in garlic. Add tomatoes
and their liquid, green chiles (or peppers), chicken or beef stock,
cumin, salt and pepper. Bring liquid to a boil. Reduce heat; cover
and simmer until rice is tender and liquid is absorbed, about 20
to 25 minutes.