Spanish "Sopa" rice

• 1.5 cup white rice
• 2 and 3/4 cup water or broth
• 1 can diced tomatoes; undrained
• 1 large carrot, finely diced
• 1/2 medium onion, finely diced
• 1 tsp. garlic powder
• 2 Tbsp. granulated chicken bullion
• diced cooked chicken (optional)

Preheat 2 Tbsp. oil in a dutch oven over medium-high, saute diced carrots and onions for 2 minutes. Add rice and cook until it browns and onions become translucent; stirring continuously.
Stir in water, tomatoes with juice, garlic, and bullion. Cover, reduce heat to low, and simmer for 15 minutes.

To make sure you don't overcook, check it about half-way through and stir. Add chicken at the end if you'd like. Fluff with a fork and serve with your favorite Mexican dish.

Manny's sister taught me how to make this once when she visited from CA. I think it's almost as good as Los Bravos.