Rinse the rice under cold water until the water runs clear. This removes excess starch and gives you fluffy, separate grains.

Heat oil in a large skillet or saucepan over medium heat. Add the rice and toast, stirring often, until it turns pale golden and smells slightly nutty—about 4 to 5 minutes.

Add the chopped onion and cook until translucent, about 3 minutes. Stir in the garlic and cumin; cook for 30 seconds until fragrant.

Pour in the tomato sauce and stir to coat the rice evenly. Let it bubble gently for a minute so the tomato flavor softens and mingles with the toasted rice.

Add the broth, a pinch of salt, and pepper. Bring to a simmer, then reduce heat to low, cover tightly, and cook undisturbed for 18 to 20 minutes (or until liquid is absorbed and rice is tender).

If using peas and carrots, stir them in for the last 5 minutes of cooking so they heat through without turning mushy.

Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, taste for seasoning, and finish with chopped cilantro and a squeeze of lime if desired.