To a medium saucepan over medium-high heat, add the oil and rice. Sauté until fragrant.
Add the onion, garlic, cumin, and stir an additional 1-2 minutes.
Whisk the mashed chipotle and adobo, tomato paste, and broth to a total of 2 cups (or as per package).
Add the diced carrots and peas (unless you're amazing and add them steamed at the end!). Bring to a boil.
Reduce heat. Cover. Cook 15 minutes (or as per package). Resist the urge to lift the lid!
Remove from heat until ready to fluff and serve. If you've steamed your peas, add them at this time.
Garnish with chopped cilantro if desired. Serve.
This recipe calls for a ratio of rice to liquid of 1:2. I usually have basmati rice in my pantry. If you are using a rice that requires a different rice to liquid ratio, adjust the recipe accordingly. Similarly, check the cooking time on your rice. I cook basmati rice 15 minutes. I have used this Royal Basmati Rice. The ratio given is 1:2. Read your package because many will call for something different!Thoroughly rinsing your rice removes excess starch, and that means your rice is more likely to have separate grains!