• 1/3 cup diced onion
• 1/3 cup diced carrot
• 3 cloves garlic, thinly sliced
• 1 T tomato paste
• ½ t kosher salt
• ½ t ground cumin
• ½ t paprika
• ¼ t cayenne
• 1 bay leaf
• ½ cup converted white rice
• 1 cup chicken broth or water

Fry vegetables, spices, and tomato paste in 1 T oil over medium high heat for 2 minutes. Stir in rice and broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes.