Heat vegetable oil in a large saucepan over medium heat and add long-grain white rice, stirring constantly until it becomes translucent and lightly toasted, about 3-4 minutes. You should see individual grains start to look glassy and feel fragrant.

Add white onion (finely diced) and minced garlic, then cook for 1-2 minutes until fragrant. The mixture should smell sharp and inviting and the onion should soften slightly.

Stir in tomato sauce and cook for 1-2 minutes. The color should turn a vivid red and start bubbling at the edges.

Add chicken broth, diced carrots, frozen peas, bay leaf, cumin, salt, and pepper. Stir so everything is evenly distributed through the red base.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. The liquid should be absorbed and the rice should be tender with no hard center.

Remove from heat and let rest covered for 5 minutes. The rice will finish steaming and look more fluffy and cohesive.

Fluff the rice with a fork and remove the bay leaf. The grains should separate and the red color should look glossy throughout.

Garnish with fresh cilantro before serving. Add it right before eating so it stays bright green.